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Low FODMAP and Gluten Free Recipe - Thai salmon kebabs


4 tbsp sweet chili sauce - click here for recipe

juice 1 lime

2 lemons, thinly sliced

4 x 140g/5oz skinless salmon fillet, cut into large chunks

oil, for drizzling


Combine the sweet chlli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving.

Thread the salmon onto 4 skewers, with the lemon slices folded on and brush with the remaining chili sauce. Marinate for 20 mins.

Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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