This flavorful low FODMAP miso salmon dish will brighten up your meal. Think golden, melt in your mouth salmon glazed in a perfectly balanced, sweet and salty miso sauce. This dish pairs well with zingy lime wedges, fresh cilantro and easy sides like cooked rice and stir-fried Asian vegetables. If wild salmon is in-season and in-budget, all the better, but any responsibly sourced farmed salmon works great too.
Low FODMAP Miso Salmon
salmon, 1 pound (or 2 filets if preferred)
miso paste, 1 tablespoon
rice wine vinegar, 1 tablespoon
soy sauce, low sodium, 1 tablespoon
pure maple syrup, 1 tablespoon
garlic scape powder, ½ teaspoon
salt and pepper, to taste
stir-fried vegetables (red bell pepper, bok choy)
To Serve (Optional)
Preheat the oven to 400ºF (200ºC).
Mix the miso, rice vinegar, soy sauce, maple syrup and garlic scape powder into a golden paste. Sprinkle the salmon with a couple of grinds of salt and pepper, then gently rub the paste all over the fish. Depending on the size of the salmon piece(s), you may not need all of the mixture - just give the salmon a nice even coat on all sides.
If you have an oven tray with a wire rack then place the salmon on this (this will help evenly distribute the heat around the whole salmon fillet), otherwise line a shallow oven tray with parchment paper and use this instead.
Place in the middle of the oven and cook the salmon for 12 - 15 minutes. The trick to knowing if the salmon is perfectly cooked is to gently press down on the top of the salmon with a fork or your finger - if the fish flakes easily and has white lines across the flesh then it’s done. Alternatively you could use an instant-read thermometer, and once that reads 130ºF you know dinner’s done.
Once cooked, remove the salmon from the oven and allow to rest for 5 minutes before cutting. To boost the flavor add a squeeze of lime juice and a sprinkle of fresh cilantro… or eat as is.
We enjoy serving this dish with a side of brown or white rice and stir-fried vegetables like bok choy and red bell pepper. Enjoy!