Low FODMAP Miso Salmon Poke Bowl with Spicy Mayo Sauce

This is option number 2 in our Poke Bowl series. Again it makes a fabulous low FODMAP lunch.

It’s nutrient rich with healthy fats, veggies and a few beans, but absolutely jam-packed with delicious flavours.

Miso Glazed Salmon

Ingredients (for 4 fillets):

• 4 skinless salmon fillets

• ¼ cup white miso

• ⅓ cup sake

• 1 tbsp soy sauce

• 2 tbsp vegetable oil and a little sesame oil

• ¼ cup sugar

For a quick and easy, gluten-free alternative, marinate the salmon in Niulife Soy-Not-Soy Sauce.

Method:

1. Place the salmon fillets in a sealable container. Whisk together miso, sake, soy sauce, oil, and sugar. Rub mixture all-over every salmon fillets. For best results, marinate for at least 30 minutes.

2. Wipe off all but a thin layer of marinade. Place on a baking tray (I line mine with baking parchment), and bake in a 200 ℃ oven until cooked through – around  15 to 20 mins.

3. Allow to cool before using in the Poke bowl.

Poke Bowls

Ingredients (per bowl):

• 1 miso glazed salmon fillet

• ½ to 1 cup of cooked and cooled rice

• ½ cup (60g) or peeled and diced cucumber

• ¼ cup cooked and cooled edamame beans

• 1 carrot, peeled and julienned

• 1 large radish, sliced

• pickled ginger to taste

• 1 tbsp of sesame seeds (toasted in a pan)

• ¼ sheet of nori - cut into little flakes

  Spicy Mayonnaise Ingredients (per bowl):

• 1 tbsp mayonnaise

• a dash of tabasco

• a squeeze of lime juice

  Method:

  1) Stir together the spicy mayonnaise ingredients.

  2) Construct the bowl. Place a cup of cooked cooked rice on the base.

  3) Top with the salmon and the arrays of salad vegetables, the beans.

  4) Add a dollop of the mayonnaise and a sprinkle of sesame seeds and flakes of nori.