Low-FODMAP Glazed Salmon & 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.

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:

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.
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.
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.
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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Be good to yourself and your gut!

Colleen Francioli

Certified Nutritionist Consultant