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For the potatoes

10 new potatoes, peeled

100-150ml/3½-5fl oz lactose free milk

100-150ml/3½-5fl oz olive oil

1 tbsp garlic infused oil

pinch salt flakes

For the herb sauce

50g/1¾oz spinach

50g/1¾oz watercress

50g/1¾oz flatleaf parsley, leaves only

1 small bunch tarragon, leaves picked

1 small bunch chervil, leaves picked

2 basil stalks, chopped

250g/9oz mayonnaise

1 lemon, juice only

For the salmon

4 salmon fillets, skinned


For the potatoes, put all of the ingredients in a saucepan.

Bring to the boil and cook for 10–15 minutes, until cooked through. Strain and reserve the cooking liquid.

For the herb sauce, bring a pan of water to the boil and blanch the spinach and watercress.

Remove, plunge into ice-cold water and drain. Put the spinach, watercress and herbs in a blender and blend until fine.

Add the mayonnaise and lemon juice and blend until bright green. Season with salt and pepper.

For the salmon, heat a griddle pan to a very high heat, sear the salmon for 3–4 minutes on both sides. Remove the skin before serving.

Just before serving, crush the potatoes with a fork adding any reserved liquid to make them as moist as you like.

Serve the salmon on top of the potatoes and dribble the herb sauce over.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Salmon with herb sauce & new potatoes