A dish with a lot of flavors and textures, but it’s super simple. Keep the red bell pepper to 1/8 cup per serving and make sure you use gluten-free soy sauce. If you can tolerate wonton strips, it adds a nice crunch to the dish.
Low Fodmap Crispy Salmon Bowl
A quick bowl that you get to turn up the heat to get a nice, crisp salmon!
Equipment
- frying pan with cover, stainless steel recommended
Ingredients
- 10 oz salmon
- 1 cup raw white or brown rice
- 2 1/4 cup water, divided
- 1/2 red bell pepper, cut into long, thin slices
- 4 green onions, chopped (green parts only)
- 1 cup shredded lettuce
- sesame seeds
- wonton strips - IF tolerated
Instructions
- Cook rice according to directions.
- Combine sauce ingredients and mix.
- A pan with a cover is required and stainless steel (for high temperatures) is recommended.
- Place the pan on the stove over medium heat. Add bell pepper slices, half of the sauce and 1/4 of a cup of water. Cover and cook until the bell pepper softens.
- While bell pepper cooks, chop green onions.
- Remove the bell peppers from the pan and set aside.
- Remove skin from the salmon. It doesn't have to be perfect so a bit of skin left on is fine.
- In the same pan, turn up the heat to medium-high, add a bit of the sauce and add the salmon. Break it up into smaller pieces as it cooks and let it cook for a minute or two. Turn up to high heat, add the rest of the sauce and stir with a wooden or silicone utensil to incorporate into the salmon. Cook for a minute or two and salmon should be cooked and a bit crisp.
- Place rice in a bowl and top with bell pepper, salmon, shredded lettuce and green onion. Limit each serving to 1/8 cup of bell pepper. Sprinkle sesame seeds overtop and if tolerated, add a small handful of wonton strips.
Tried this recipe?Let us know how it was!
So easy and tasty!!