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Teriyaki Salmon with a Rainbow Salad

Teriyaki Salmon Rainbow Salad (Low FODMAP)

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


  • non stick pan
  • rotary veg peeler


  • 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


  • 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