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Low FODMAP and Gluten Free Recipe - Steamed salmon & veg rice bowl


200g brown rice

100g green beans

200g pak choi, chopped into chunky pieces

4 x 100g salmon fillets

For the dressing

4 tbsp gluten free soy sauce

juice 3 limes

1 red chili, deseeded and chopped

1 tbsp rice vinegar

1 tbsp golden caster sugar

To serve

4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)

pickled ginger, chopped (optional)


In a small bowl, mix together the dressing ingredients, then set aside.

Boil the rice in plenty of water and drain when just cooked, about 15 mins.

Meanwhile, put the vegetables and fish in a large steamer in two layers.

Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through.

Spoon the rice into bowls and top with the steamed fish and veg.

Pour some dressing over and top with the mixed seeds and pickled ginger, if you like.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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