Have you ever overcooked salmon? You’re busy prepping other dishes, your timer or thermometer goes off and you turn off the timer because you don’t want to listen to it and think “I’ll get it in just a second” and then two minutes later… “oh my gosh!”
For as often as I cook salmon one would think I’d get it perfect every time but multi-tasking in the kitchen sometimes gets the better of me. This recipe originated from me searching for a way to use overcooked salmon. It was not the first time I have overcooked salmon and I am positive it will not be the last.
My overcooked salmon was from another recipe with a glaze on top so I sliced off the top of the salmon and set aside the rest for a pasta dish. I tossed some brown rice pasta in a pot with some water and then stared in my fridge and the cabinets. I grabbed a few things as we all do when a potential dish is starting to form in our mind.
I grabbed some items that sounded like they’d be good, one of which was sun-dried tomatoes. Monash states 0.28 oz per serving is low-Fodmap. One sun-dried tomato minced can go a long way so 0.5 oz for two people is all you need.
I cut up the salmon, minced the sun-dried tomato and chopped the green onions and parsley. The pasta was done and I was starving so I drained most of the water from the pot and tossed the other ingredients right in the pot with the pasta and tossed all of it with tongs.
It was good! I had never had a salmon pasta dish before because I was convinced I would not like them. However, when forced with throwing away edible food (albeit overcooked) or trying something new, I went for the latter. It was a good surprise that I will take any day.
Low Fodmap Creamy Salmon Pasta
Ingredients
- 4 oz cooked salmon (or more if desired)
- 2 servings brown rice pasta
- 2-4 oz almond or other low-Fodmap milk
- 1 tbsp nutritional yeast
- 3 tbsp fresh parsley, chopped
- 2 tbsp Fody Shallot Olive Oil
- 1 tsp garlic olive oil or Gourmend Garlic Chive Powder
- 1/2 oz sundried tomato in oil, minced
- Juice from 1 lemon
- Salt & pepper to taste
- Dash red pepper flakes (if desired)
Instructions
Salmon
- Preheat oven to 400°F.
- Sprinkle olive oil, salt and pepper over salmon and cook in oven until internal temperature is 125°F, about 15 minutes depending on thickness. Cut up the salmon into smaller pieces to speed up cooking time.
- If you had leftover salmon like I did (and it does not have a particularly strong flavor) remove salmon from your fridge while prepping the rest of the dish so it can get closer to room temperature.
Everything Else
- Cook pasta according to directions.
- Chop pasley and green onions and mince sundried tomato.
- When pasta is finished cooking drain most of the water out of the pot.
- Add salmon and all other ingredients to the pot and stir.
- If it was leftover salmon that was coming to room temperature let it sit for a couple of minutes in the pot to allow hot pasta to heat up the salmon.