Winter is winding down here in Ontario! I’m not one for new years resolutions, but as spring starts to set in I start craving lighter foods. Whether you’re looking for something a little healthier to start off your new year, or if fish is just your thing, you’re going to love this low FODMAP grilled salmon.
In the spirit of full disclosure, you should know I don’t eat fishies. Though this recipe is not for me, it has been continuously praised by friends and family. If you’re pro-fish I am more than confident you’ll enjoy it too.
Keep It FODMAP Friendly
Since fish is a protein, it’s low FODMAP by nature! Since we aren’t adding any other stackable FODMAP ingredients, you can eat as much grilled salmon as you want without contributing to your FODMAP load.
Whose Side Are You On?
You can also spice it up and use your leftovers for a pasta salad or put it on your favourite greens. Don’t forget to tag me on Instagram @fodmapformula so I can see what you tried.
Looking for a delicious FODMAP friendly lunch or dinner idea? Try this low FODMAP grilled salmon! Seasoned to perfection, these light and flaky fish filets will have your family coming back for seconds!
- 1/4 cup olive oil
- 1 tsp dried basil
- salt & pepper to taste
- 1 lb salmon filet (deboned)
- 4 lemon wedges
Preheat grill to 400-450 degrees. Combine the olive oil, basil, salt, and pepper in a small dish. Set aside.
Cut fish into individual servings. If you want to cook your filets without skin, lay them on a cutting board skin up and trim it off with a VERY sharp knife (safety first!). Then brush the side you will place on the grill with your oil mixture. If you want to remove the skin during cooking, don't oil the grill or the skin, as you want it to stick!
Once your grill has preheated, place your filets skin down on the grill and cook for 3-5 minutes (or until the bottom looks the way you want it).
When the filets are ready to be flipped, brush the top of each fish with your oil mixture. If you previously cut the skin off, flip the filets over and cook for an additional 3-5 minutes.
If you left the skin on, when the bottom is cooked, take your BBQ spatula and wedge it (assertively but not aggressively) between the skin and the flesh of the filet. Scrape the fish off of the skin (which should stick to the grill) and flip.
The fish is cooked when it flakes if you push on it and is the same colour all the way through.
Once your filets are ready, remove them from the grill and top with a squeeze of lemon. Serve immediately.
Want more tips and tricks for managing your Low FODMAP Diet? Follow me on Facebook for access to research, articles, and other helpful information on managing your IBS. Together we’ll get the Low FODMAP Diet down to a science!
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© 2018 Amy Agur – The FODMAP Formula