Teriyaki Salmon with Pineapple Salsa
For this dish you pan-fry salmon fillets and pour hot teriyaki sauce over them. They are served with rice, steamed pak choi and a salsa of fresh pineapple, chilli, lime and coriander, which brings sharpness and a little heat to the sweet, salty sauce.
Bay’s Kitchen Teriyaki Sauce gets its flavour from wheat-free soy sauce, sake and ginger, with no onion or garlic, and one jar makes exactly two portions. Fresh pineapple is low FODMAP, whereas pak choi is only suitable in small amounts, so this recipe uses 150 g for two people.
Method
- Cut the pineapple into small cubes. Deseed and finely chop the chilli and roughly chop the coriander. Mix everything with the maple syrup and lime juice, season with salt and pepper and set aside.
- Put the rice on to cook according to the packet instructions. Meanwhile, toast the sesame seeds in a dry frying pan until light golden and tip them into a small bowl.
- Heat 1 tbsp oil in the same pan and fry the pak choi, quartered lengthways, for 1 minute. Add 3 tbsp water, cover and steam for 3 to 4 minutes until the stalks are tender. Lift out and keep warm.
- Add the rest of the oil to the pan and fry the salmon fillets over a medium heat for 3 to 4 minutes on each side. At the same time, heat the teriyaki sauce in a small saucepan until it bubbles.
- Pour the sauce over the salmon, take the pan off the heat and leave to stand, covered, for 2 minutes.
- Fluff up the rice with a fork and divide between two bowls. Add the salmon, pak choi and salsa and drizzle over the remaining sauce from the pan. Scatter with the sesame seeds, finely sliced spring onion greens and coriander, and put the lime wedges on the side.
Tips
- Use fresh pineapple. Our FODMAP list puts tinned pineapple under ‘In small amounts’ and dried pineapple under ‘High FODMAP’.
- Spinach or Chinese leaf will add more greens to the plate. Both are low FODMAP and wilt in the pan in 1 to 2 minutes.
