Teriyaki Salmon with Pineapple Jicama Salsa and Coconut Rice (low FODMAP)

30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 2 • Ok to make-ahead: Steps 1 - 3

My dad loves pineapple, coconut, teriyaki, and salmon. So, this recipe came about as the result of considering how to put all those wonderful flavors together into one delicious meal. It’s tropical, flavorful, and beautiful to look at. I was in Mexico when I created this recipe so I used limon instead of lemon or lime in the pineapple salsa, and it was really delicious. You can, of course, use lemon or lime if you can’t get limon where you live and it will still be great.

Ingredients: Salsa

1 1/2 cups finely chopped fresh pineapple

1 cup jicama, peeled and finely chopped

1/2 cup red bell pepper, finely chopped

1/2 cup green onions or spring onions (green part only) chopped

1 tablespoon lime, lemon, or limon juice

1/2 teaspoon lime, lemon, or limon zest

Kosher salt*

2 tablespoons cilantro, chopped

Ingredients: Salmon

2 salmon filets (with or without skin)

1 tablespoon garlic-infused olive oil

1/2 cup green onions or spring onions (green part only) chopped

1/4 cup gluten-free low sodium soy sauce*

1/8 cup water

2-3 tablespoons brown sugar (depending on how sweet you like it)

1 tablespoon rice vinegar

Ingredients: Coconut Rice

2 teaspoons olive oil or toasted sesame oil*

1 cup jasmine rice*, rinsed and drained

1 can coconut milk* (14 ounces)

1/2 teaspoon kosher salt*

Directions

(1) Prepare the salsa: Combine all ingredients in a bowl. Set aside in the refrigerator. The flavor will be best if it can rest for at least an hour before serving. Stir it a couple of times while it sits.

(2) Make marinade: Combine garlic-infused olive oil, soy sauce, 1/8 cup water, brown sugar, and rice vinegar in a medium bowl.

(3) Marinate the salmon: Add half of the marinade to a ziplock bag or shallow bowl and the other half to a small saucepan and set aside. Place salmon filets in the bag or bowl and marinate for at least 30 minutes.

Make-ahead note: At this point, you can set everything aside for an hour or so until you’re ready to cook.

(4) Cook the rice: Put the rice in a fine strainer and rinse under cold water until the water runs clear. Set aside and let drain. Heat the olive oil or toasted sesame oil in a medium saucepan over medium-high heat. Add the rice and sauté for 2 minutes. Add the coconut milk and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 15-20 minutes, until the liquid has been absorbed. Fluff with a fork.

(5) Cook the salmon: Meanwhile, heat 1 tablespoon garlic-infused olive oil in a medium skillet over medium-high heat. Once hot, add the salmon filets without overcrowding the pan. If the filets have skin, cook them skin side up first. Cook 3-10 minutes on each side depending on the thickness until cooked to your desired doneness. (I like them to be nearly opaque but not dry.)

(6) Make the teriyaki sauce: Meanwhile, heat the reserved marinade in the saucepan over medium heat until it reaches a simmer. Continue to simmer until the sauce is thickened slightly (about 5 minutes).

(7) Plate and serve: On each plate add a scoop of coconut rice, a salmon filet, a drizzling of the teriyaki sauce, and a generous scoop of the pineapple jicama salsa. Serve with additional teriyaki sauce and salsa.

Eat and enjoy every bite because you can!

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