150g Carmargue red rice

2 x 125g skinless salmon fillets

1 lemon, zested and juiced, wedges to serve

1½ tsp ground cumin

½ tbsp chopped chives

½ cucumber, halved, seeds scooped out and sliced

1 handful baby spinach leaves


Cook the rice following pack instructions.

Put the salmon on a non-stick baking sheet, mix 2 tsp of the lemon juice with 1/2 tsp of the cumin, season and rub all over the salmon.

Mix the rest of the lemon juice, zest, spinach and cumin with the chives and put in a bowl.

Grill the salmon on a high heat for 5 minutes then leave to cool a little.

Drain the rice really well.

Flake over the salmon discarding any skin and bone, add the cucumber and toss everything gently again.

Serve with extra lemon wedges.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Warm Carmargue red rice & salmon salad
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