2 skinless salmon fillets, about 140g/5oz each

1 red chili, deseeded and finely chopped

small bunch cilantro, chopped

1 lime, halved, for serving

For the rice

1 tbsp olive oil

1 tbsp chopped chives

small piece fresh root ginger, finely chopped

1 tbsp garlic oil

100g basmati rice


Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the ginger  for one min, then stir in the rice.

Add 300ml boiling water and a little salt, then bring to the boil.

Cover and cook for 10-12 mins until the rice is tender. just before serving add the garlic oil and chives.

Heat grill to medium.

Brush a baking tray lightly with a little oil.

Put the salmon on top and grill for 4-5 mins, then scatter with chili, cilantro, remaining olive oil and seasoning.

Grill again for just 4-5 mins until the salmon is cooked through.

Serve with the rice and lime halves for squeezing over.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Grilled chili & cilantro salmon with ginger rice
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