Low-FODMAP Sweet & Spicy Glazed Salmon with Pomegranate Salad

Here is another yummy low-FODMAP recipe you can make for your sweetie this Valentine’s Day.  Make this dish along with my Low-FODMAP Valentine’s Day Cupcakes with Fresh Strawberry Frosting or my Low-FODMAP Tapioca Pudding with Dark Chocolate.  Check out this old blog post about low-FODMAP Valentine’s Day here.

*For your reference a 1/4 cup pomegranate seeds are low in FODMAPs.  Anything higher become moderate to high in FODMAPs.

 

Low-FODMAP Sweet and Spicy Glazed Salmon & Pomegranate Salad

Serves 1
Ingredients:
1 5 oz. piece salmon
Glaze:
1/2 tsp soy sauce
1 tbs maple syrup
1/2 teaspoon ginger paste
2 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon cayenne pepper
1/16 wheat-free asafetida powder
1/8 teaspoon white pepper
1/4 teaspoon pepper
Salad Dressing:
1/4 cup pomegranate granules
1/2 tablespoon maple syrup
1/4 teaspoon soy
1/2 teaspoon ginger
Salad:
2 cups mixed greens (such as spinach, radicchio, red leaf lettuce and/or arugula).
Instructions:
  1. Add all glaze ingredients in a medium-sized shallow bowl and stir to combine.  Place salmon fillet in bowl, cover and refrigerate for at least 1 hour.  After first 30 minutes flip salmon over.
  2. Add all salad dressing ingredients in a medium-sized bowl and stir to combine. Remove 1 tablespoon of pomegranate seeds and set aside in a small bowl.  Add in salad greens to medium-sized bowl and toss to coat.
  3. When salmon is done marinating, preheat boiler.  Transfer salmon fillet to a rimmed baking sheet.  Lightly season with sea salt (or option to forgo salt to keep sodium levels down).  Brush with half of glaze. Place fillet under broiler, and broil 4 inches from heat for about 3 minutes, until fillet begins to brown. Use remaining glaze to brush fillet and broil for about 3 minutes longer, or until fish is just cooked through.
  4. Place salad greens with dressing on a plate.  Transfer fillet on top of greens. Spoon over 1 tablespoon reserved pomegranate seeds.  Serve with brown rice or quinoa.  Option to not use salad greens and toss dressing with rice or quinoa and add in cooked or roasted low-FODMAP vegetable such as carrots, red bell pepper or eggplant.
This low-FODMAP recipe was inspired and adapted from Lulu Powers’ Pomegranate-Glazed Salmon with Armenian Rice on FoodandWine.com.  

 

Have a wonderful Valentine’s Day!

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Looking for help on the low-FODMAP diet?  Ask me about my nutritional coaching services by contacting me here.

cropped-bec_6825.jpgBe good to yourself and your gut!

Colleen Francioli

Certified Nutritionist Consultant
Founder FODMAP Life & BonCalme