Low-FODMAP Recipes

Teriyaki Salmon with Bok Choy & Rice

Serves 2

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


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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