Low FODMAP teriyaki style salmon with rice
Salmon fillets glazed in a sticky tamari, ginger and maple sauce. A restaurant style dinner in 20 minutes.
- Time20 mins
- LevelEasy
- Costabout £2.60 a head
Ingredients
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Method
- 1
Cook the rice following the packet instructions.
- 2
Mix the tamari, maple syrup, vinegar, ginger, cornflour and 2 tablespoons of water in a small pan. Simmer for 2 minutes, until it thickens into a glaze.
2 min - 3
Heat the oil in a non stick frying pan over a medium high heat. Cook the salmon skin side down for 4 minutes, then turn and cook for 3 minutes.
7 min - 4
Pour the glaze over the salmon and spoon it over for 1 minute, until sticky.
1 min - 5
Steam or boil the pak choi for 2 minutes until the stems are tender.
2 min - 6
Serve the salmon over the rice with the pak choi, sesame seeds and spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.