>Low-FODMAP
Teriyaki Salmon with Bok Choy & Rice
Serves 2
- 12 oz. Salmon Filet, skinless
- 8 oz. Bok choy, bite size pieces
- 1/2 oz. Green onions, green parts only, finely chopped
- 1 tsp. Ginger, minced
- 2 ea. (4 oz.) Carrots
- 1 tsp. Sesame oil
- 1/3 cup Water
- 1 tsp. Rice wine vinegar
- 1 tbsp. Tamari
- 1 tsp. Lime juice
- 1 tbsp.+1 tsp. Coconut sugar
- 1/2 tsp. Sesame seeds
- 1 tsp. Arrowroot flour
- 8 oz. Cooked rice
Instructions:
Step 1:
Combine tamari, half the ginger, rice wine vinegar and 1/3 cup water in a sauce pot, and bring to the boil.
Step 2:
Combine arrowroot flour and coconut sugar, whisk into boiling tamari mixture while stirring. Remove from heat, allow to cool then add half the sesame oil, and lime juice.
Step 3:
Cool the sauce completely. Then coat salmon filets using 1/2 of the sauce. Roast at 450F convection until just done, 8-10 minutes.
Step 4:
Heat a large skillet over med-high. Add remaining 1/2 sesame oil (1 tsp.). Then Carrots. Cook while stirring until they just begin to sweat/color about 2 minutes. Add ginger, then bok choy. Cook until bok choy just begins to wilt. Finish with green onion, 2 grams salt and remaining teriyaki sauce).
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