Low FODMAP
|
Pescatarian, Low Carb, High Protein
Miso Glazed Salmon Bok Choy
Cooking Time:
150
mins
You Need:
Serving Size:
1
Ingredients
Seasonings
Salmon Fillet (Skinless)..........................170 grams
Bok Choy................................................70 grams
Sesame Seeds........................................2 tbsp
*Spring Onion (Green Parts Only)........1 tbsp
*White Parts are High in FODMAP
Miso Paste (White)..................18 grams
Tamari.......................................7 grams
Avocado Oil.............................8 grams
Rice Vinegar.............................1 tsp
Coconut Sugar..........................1/2 tsp
Preparation
Marinate:
Salmon
In a bowl mix together the miso, tamari, oil, vinegar, and sugar.
Drizzle 1/3 of the miso mixture over the salmon and rub all over
Transfer the salmon to the fridge and let it marinate for up to two hours.
Preheat The Oven:
425ºF (220ºC)
Line a baking sheet with parchment paper
Cooking Instructions
Prep
In a bowl mix together the miso, tamari, oil, vinegar, and sugar.
Drizzle 1/3 of the miso mixture over the salmon and rub all over. Transfer the salmon to the fridge and let it marinate for up to two hours.
1.
Add the bok choy to the baking sheet and toss with the remaining miso mixture.
2.
Remove the salmon from the fridge and pat dry to remove excess marinade on top. Place on the baking sheet with the bok choy.
3.
Bake in the oven for 10-14 minutes, until cooked through. This time will depend on the thickness of the salmon and desired doneness. Broil for one to two minutes to brown more if desired.
4.
Top with any extra miso sauce from the baking sheet, diced green onions, and sesame seeds. Serve and enjoy!