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–+ servings
Low Fodmap Crispy Salmon Bowl with chopsticks

Low Fodmap Crispy Salmon Bowl

5 from 1 vote
A quick bowl that you get to turn up the heat to get a nice, crisp salmon!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method

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

Equipment

  • frying pan with cover, stainless steel recommended

Method
 

  1. Cook rice according to directions.
  2. Combine sauce ingredients and mix.
  3. A pan with a cover is required and stainless steel (for high temperatures) is recommended.
  4. 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.
  5. While bell pepper cooks, chop green onions.
  6. Remove the bell peppers from the pan and set aside.
  7. Remove skin from the salmon. It doesn't have to be perfect so a bit of skin left on is fine.
  8. 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.
  9. 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.
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