Low FODMAP Black Pepper Salmon Rice Bowls with Snow Peas
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups jasmine rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the glaze
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp toasted sesame oil
- 1 tsp freshly cracked black pepper
- 1 tsp cornstarch
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- Ā½ tsp salt
- Ā½ tsp freshly cracked black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the snow peas
- 12 oz snow peas, strings removed
- 1 tbsp neutral oil (such as avocado or canola oil)
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp soy sauce
- Ā¼ tsp salt
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, 1 tsp cracked black pepper, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
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