Low FODMAP Teriyaki Salmon Bowl

NEW FAVE MEAL ALERT! 15-minute teriyaki salmon bowls!

Low-FODMAP Teriyaki Salmon Bowl (4 Servings)

Prep Time: 15 mins | Cook Time: 20 mins

Ingredients:

For the Bowl:

2 cups white rice (or quinoa)


4 salmon fillets (about 150g each)


2 tbsp garlic-infused oil


2 large carrots, julienned


 2 cups broccoli florets (heads only)


 1 cup shelled edamame


* Garnish: Toasted sesame seeds, chopped green onion tops


For the Teriyaki Glaze:
* 2 tbsp Smoke n' Sanity Teriyaki Seasoning (divided)
* 2 tbsp low-FODMAP soy sauce/tamari


Instructions:

1. Rice/Quinoa: Cook 2 cups rice or quinoa according to package instructions.


2. Salmon Prep:
* Pat fillets dry and rub with 1 tbsp Smoke n' Sanity teriyaki seasoning.

* Heat 1 tbsp garlic oil in a large pan over medium-high. Cook salmon in batches (2 fillets at a time) for 3-4 mins per side until crispy. Set aside.


3. Veggies:
* In the same pan, add remaining oil. Stir-fry carrots and broccoli for 4-5 mins.

4. Assemble: Divide rice among bowls, top with veggies and salmon. Drizzle with pan sauce, garnish, and serve.


Tips:
* Meal Prep: Double the glaze and store separately for quick weekday bowls.

* Substitutions: Swap salmon for tofu or chicken if preferred.