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Salmon Soy Ginger Glaze

I just served this Low FODMAP Salmon Soy Ginger Glaze to my guests tonight and they asked how I was able to tolerate such a flavorful dish! It is very straightforward to make and comes with a nice presentation — served on top of steamed spinach and Japanese Soba noodles (make sure it’s 100% buckwheat).

I think it’s pretty fun to play around with the color scheme of orange/pink, green, brown and grey (soba). You can also serve the salmon on a bed of red or black quinoa and substitute the spinach with bok choy.

Tip: dishes often look fancier when you stack the food items (as opposed to side by side). Also, serving food on extra large plates can give it a more upscale flair.

Looks pretty chichi for such an breezy one, don’t you think?

Be sure to use a true Garlic Infused Olive Oil without any garlic pieces or powder in them.

Salmon with

Soy Ginger Glaze

Created by on April 23, 2016

Low FODMAP Salmon Soy Ginger Glaze

    Ingredients

    • 5 tablespoons low-sodium soy sauce
    • 3 tablespoons rice wine (or sake wine)
    • 2 tablespoons maple syrup
    • 1 teaspoon asafetida
    • 3 tablespoons chopped scallions, green part only
    • 2 teaspoons grated fresh ginger
    • 2 tablespoons garlic infused olive oil
    • 1/4 teaspoon red pepper flakes or paprika
    • 4 salmon fillets (6oz.)
    • 1 pound spinach
    • 4 ounces Soba noodles (100% buckwheat)

    Instructions

    1. Mix the soy sauce, rice wine, maple syrup, asafetida, scallions, ginger, garlic oil and red pepper flakes.
    2. Pour 1/2 the mixture onto the fish fillets. Place everything into large Ziploc bag and place on a deep dish. Marinate in the fridge for 20 minutes or up to 4 hours. Make sure the salmon is evenly marinating on both sides; if not, turn over bag at the half-way point.
    3. Preheat oven to 350 F degrees.
    4. Pour the rest of the mixture into a saucepan and bring to boil. Lower heat and cook for another 3-4 minutes. Turn off heat and set aside.
    5. Place the salmon fillets on a pan and bake in oven for about 15-18 minutes.
    6. Cook the soba noodles in water according to directions (usually 8-10 minutes); drain. Place equal portions of noodles on center of 4 serving plates.
    7. Steam the spinach and squeeze out excess water; pat dry and place equal portions on top of noodles.
    8. Remove salmon from the oven and place each on the bed of spinach and noodles. Spoon glaze over the fish and serve.

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    Comments

      • Bo Park says

        RJM, it’s so wonderful to get feedback from Fodmapfree Foodies! Thanks so much for your kind words. I’ll be posting up some new recipes soon.

        Reply

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