Ginger & maple salmon with rice noodles
This is a gorgeous dish, with ginger and lime providing zesty and intense flavour. Salmon is very low in saturated fat and a good source of protein. It’s one of the best sources of Vit B12 and bursting with potassium, iron and Vit D. Plus, omega-3 fatty acids. Best of all, this recipe is quick and easy to prepare. Depending on the type of noodles you choose, it’s also wheat-free, gluten-free and dairy-free. We think you’ll love it! Serves 4.
INGREDIENTS
4 salmon fillets
1 tbsp olive or sesame oil
200g rice noodles (rice stick noodles are low in fodmaps, if you aren’t following a gluten-free diet you could also choose soba noodles (wheat and buckwheat) or use rice vermicelli. If available, try black rice noodles for an awesome colour variation!)
50g baby spinach, washed (up to 75g or 1.5 cups is the recommended low fodmap serving size
1 x continental cucumber, raw (up to 75g or 1/2 cup of cucumber is the recommended low fodmap serving size)
4 spring onions, chopped, greens only
1 tbsp toasted white sesame seeds
1 tbsp toasted black sesame seeds
fresh coriander leaves
salt and pepper
DRESSING
2cm (3/4 inch) of ginger, grated
juice of 1 lime & zest
2 tspn maple syrup (up to 50g or 2 tbsp is the recommended low fodmap serving size)
50ml olive oil
METHOD
Heat a large frying pan. Brush the salmon with oil and season well. Grill for 2 minutes on each side, until almost cooked through. Place on paper towels to rest.
Make the dressing by blending all the ingredients together.
Cook the noodles in salted boiling water (follow manufacturer’s instructions). Drain well. Toss in a large bowl with the spinach, cucumber and dressing.
To serve, place the salmon on top of the noodles and top with the green spring onions, sesame seeds and coriander leaves.