Low FODMAP Ginger Teriyaki Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp avocado oil
- ¼ tsp salt
- ¼ tsp black pepper
For the teriyaki sauce
- ⅓ cup tamari
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp fresh ginger, finely grated
- 3 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 rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp arrowroot powder
- 1 tbsp cold water
For serving
- 2 green onions (green tops only), thinly sliced (optional)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until combined. In a separate small bowl, stir the arrowroot powder into the cold water until dissolved, then stir this slurry into the sauce. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Let them rest at room temperature for 15 minutes.
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