Low FODMAP Lemon Dill Salmon Bites
Total time25 min
Prep time15 min
Cook time10 min
4.5(21)
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Learn more →Ingredients
4 servings
For the salmon bites
- 1.5 lb salmon fillet, skin removed, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- 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. - ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp fine sea salt
For the dipping sauce
- ½ cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 small clove garlic, mincedChef'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.
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, 1 tbsp lemon juice, 1 tbsp fresh dill, 1 tsp lemon zest, minced garlic (for the sauce), and 1/4 tsp salt until smooth. Set aside.
- 2
In a large mixing bowl, combine the salmon cubes with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp fresh dill, minced garlic (for the salmon), turmeric, ginger, and 1/2 tsp salt. Toss gently until every piece is evenly coated.
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