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Ingredients


4 tbsp fruity olive oil

juice of 1 lemon

1 tbsp chopped chives

1 tbsp chopped parsley

1 tbsp garlic infused oil

8 baby zucchini/courgettes (200g pack), each cut in half lengthways

2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips

85g bag herb salad, to serve

For the dressing

3 tbsp fruity olive oil

1 tbsp lemon juice

1 tsp grainy mustard

2 tbsp chopped fresh tarragon



Method


Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix.

Set aside. Now mix the olive oil, lemon juice, herbs and garlic oil in a bowl with salt and pepper to taste. Toss the zucchini/courgette halves in this marinade until they’re thoroughly coated.

Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won’t get attractive dark stripes).

Sear the zucchini/courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.

Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.

To serve, divide the salad leaves between two plates and lay the zucchini/courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.


Recipe adapted from: Good Food


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Low FODMAP and Gluten Free Recipe of the day - Warm salad of chargrilled zucchini & salmon