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Teriyaki Salmon Rainbow Salad (Low FODMAP)

Low FODMAP Teriyaki Salmon
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This Teriyaki Salmon Rainbow Salad (Low FODMAP) is a simple idea for a tasty meal. While you are frying the salmon, you can prepare the salad in the same time. I love its smokiness and a specific teriyaki flavour, that is delivered in it thanks to a Low FODMAP Teriyaki Sauce and Marinate by Fody.

 

 

  • the Teriyaki sauce by Fody is Low FODMAP and can be ordered from here.
  • if you marinate the salmon earlier, the whole preparing is quick and easy
  • simple and tasty dish
  • the salmon teriyaki tastes just like a restaurant dish!
  • variety of veg – you can also use other favourite Low FODMAP vegetables. Just remember, eating a rainbow of colours is good for a variety of nutrients, vitamins ans minerals.

 

“Salmon tastes just like a restaurant dish!”

 

 

This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog. 

 

Jump to Recipe

 

Salmon Teriyaki with Baby Potatoes
Salmon Teriyaki with Baby Potatoes

 

INGREDIENTS FOR A TERIYAKI SALMON RAINBOW SALAD (Low FODMAP), 1-2 PORTIONS:

1 salmon fillet 

 

1 tbsp Fody Teriyaki sauce and marinate

 

4-6 romaine lettuce leaves

 

1 medium carrot, cut into strips with a vegetable peeler

 

A handful of fresh courgetti, made with a special end of a 3 blade rotary veg peeler. I used one like this one below. You can get it from Amazon.

 

 

 

1/4 red pepper

 

1 of: 1 tbsp chopped dill,1  tsp chopped chilli, 1 chopped spring onion, green part only

 

3 baby potatoes (can be cold, leftover potatoes)

 

spray oil

 

 

Teriyaki Salmon with a Rainbow Salad
Teriyaki Salmon with a Rainbow Salad

 

PREPARING OF A TERIYAKI SALMON SALAD:

Depending on your appetite, this can be one or two portions. As you can see on the photograph, I personally cooked quite large fish fillet. If you have smaller fillets, I would suggest two of them for two portions. Salad can easily be enough for two people.

 

Firstly, place the fillet(s) in a zippering plastic bag, together with a tablespoon of the Fody’s Teriyaki Marinate.Mix it so all the fish is coated. You can cook it even after few minutes, but the salmon will be more aromatic if you leave it to marinate for a few hours.

 

Preheat a non stick pan on a medium heat. Spray it with oil spray. Fry the salmon fillet, skin side first, for 3-5 minutes on each side, depending on thickness of the fillet. I prefer when salmon fillet is left a tiny bit uncooked inside when finished frying. It is because afterwards you will rest it, covered with foil for a few minutes and it will continue cooking. This way you will prevent overcooking and the salmon fillet will be so tender!

 

While frying the fish, you can prepare the salad. If you don’t have leftover baby potatoes, you need to start cooking them first, even before cooking the fish, so they have time to boil.

 

Then wash, chop and peel adequate vegetables. Place them in a plate or a platter, preferably in a way so you can see the different colours. In the end we eat with eyes, too!

 

When the salmon has rested, place the fillet on the salad, sprinkle with finely chopped chilli and green part of a spring onion.

 

Enjoy!

 

Print Recipe

 

Low FODMAP Teriyaki Salmon
Low FODMAP Teriyaki Salmon

 

Other ideas for a Low FODMAP fish dishes:

 

Below you can find a printable recipe card:

Teriyaki Salmon with a Rainbow Salad

Teriyaki Salmon Rainbow Salad (Low FODMAP)

fitfodmapfoodieuk
This Teriyaki Salmon Rainbow Salad (Low FODMAP) is a simple idea for a tasty meal. While you are frying the salmon, you can prepare the salad in the same time. I love its smokiness and a specific teriyaki flavour, that is delivered in it thanks to a Low FODMAP Teriyaki Sauce and Marinate by Fody.
Prep Time 5 mins
Cook Time 10 mins
Course Dinner, low fodmap dinner, Lunch, Main Course, Salad
Cuisine Asian
Servings 1 portions

Equipment

  • non stick pan
  • rotary veg peeler

Ingredients
  

  • 1 salmon fillet
  • 1 tbsp Fody Teriyaki sauce and marinate
  • 4-6 romaine lettuce leaves
  • 1 medium carrot cut into strips with a vegetable peeler
  • A handful of fresh courgetti1/4 red pepper
  • 1 of: 1 tbsp chopped dill 1 tsp chopped chilli, 1 chopped spring onion, green part only
  • 3 baby potatoes can be cold, leftover potatoes
  • spray oil

Instructions
 

  • Depending on your appetite, this can be one or two portions. As you can see on the photograph, I personally cooked quite large fish fillet. If you have smaller fillets, I would suggest two of them for two portions. Salad can easily be enough for two people.
  • Firstly, place the fillet(s) in a zippering plastic bag, together with a tablespoon of the Fody's Teriyaki Marinate.Mix it so all the fish is coated. You can cook it even after few minutes, but the salmon will be more aromatic if you leave it to marinate for a few hours.
  • Preheat a non stick pan on a medium heat. Spray it with oil spray. Fry the salmon fillet, skin side first, for 3-5 minutes on each side, depending on thickness of the fillet. I prefer when salmon fillet is left a tiny bit uncooked inside when finished frying. It is because afterwards you will rest it, covered with foil for a few minutes and it will continue cooking. This way you will prevent overcooking and the salmon fillet will be so tender!
  • While frying the fish, you can prepare the salad. If you don't have leftover baby potatoes, you need to start cooking them first, even before cooking the fish, so they have time to boil.
  • Then wash, chop and peel adequate vegetables. Place them in a plate or a platter, preferably in a way so you can see the different colours. In the end we eat with eyes, too!
  • When the salmon has rested, place the fillet on the salad, sprinkle with finely chopped chilli and green part of a spring onion.
  • Enjoy!
Keyword salad low fodmap, Teriyaki, Teriyaki salmon

 

Find this recipe in Polish (po polsku) in my Przepisy Low FODMAP blog:

 

 

 

 

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