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–+ servings
Low Fodmap Salmon Poke Bowl with cucumber, carrot, water cress, avocado and sauce

Low Fodmap Salmon Poke Bowl

Fresh veggies with marinated salmon, rice and a delicious sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Hawaiian
Ingredients Method

Ingredients
  

Salmon
  • 4 oz sushi-grade salmon, cubed
  • 1/2 tsp sesame oil
  • 1/2 tsp coconut aminos
  • 1/2 tsp gluten-free soy sauce
  • 1/8 tsp garlic olive oil
  • pinch of sesame seeds
Sauce
  • 2 tsp brown sugar
  • 1/2 tsp sesame oil
  • 2 tbsp gluten-free soy sauce
  • 2 tbsp coconut aminos
  • 1 tsp garlic olive oil
  • 1/2 tsp ginger powder
Bowl
  • 1/4 cup green onions, chopped (green parts only)
  • 1 cup cucumber, peeled, sliced & cored
  • 3/4 cup shaved or juilienned carrots
  • 3 cups watercress or other low-Fodmap lettuce
  • 2 cup white rice, cooked
  • 6 slices avocado (thin slices, watch Fodmap levels)

Method
 

  1. Heat sauce pan on the stove and add all ingredients. Cook on medium-high until brown sugar breaks down. Reduce heat to low and simmer until sauce thickens a bit.
  2. Cook rice according to package directions.
  3. Cube salmon and toss in a bowl with its dressing ingredients, cover with saran wrap and place in the fridge.
  4. Peel, core and slice cucumber, shave or julienne the carrots, chop the green onions, and slice the avocado.
  5. Split all ingredients evenly between two bowls, drizzle sauce overtop and serve.
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