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1 papaya, peeled and chopped into 1cm cubes

½ red pepper, deseeded and chopped

1 red chili (deseeded if you don't like it too hot), finely chopped

2 tbsp roughly chopped coriander

juice 1 lime, plus 1 lime cut into wedges to serve

4 boneless, skinless salmon fillets

1 tbsp vegetable oil

4 large handfuls mixed salad leaves


To make the salsa, combine the papaya, and red peppers, chili, coriander and lime juice in a bowl. Season and set aside. Brush both sides of the salmon fillets with oil, then season.

Heat a griddle or frying pan to medium-hot and cook the salmon for 3-4 mins on each side, then remove from the pan.

(Alternatively, cook the fillets on a barbecue, and pop the lime wedges next to them, flesh-side down, for 2-3 mins.)

Pile the salad leaves and noodles onto plates. Top with the salmon, spoon over the salsa and serve with a lime wedge.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Salmon with papaya salsa