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| Low Fodmap Salmon with sesame oil |
Ingredients
- 500g/1lb salmon
- 4 tbsp sesame seeds
- 150ml/¼ pint sesame oil
- Japanese gluten free soy sauce
To serve
salad made from:
- pickled ginger
- Rice - cooked, drained and refreshed*
- coriander, chopped
- mint, chopped
*After the rice is cooked, rinse under cold water until cold, then drain and cover.
Preparation method
- Wrap the salmon in cling film and chill for a couple of hours.
- Slice the salmon as thinly as possible, cutting the flesh on a diagonal, and arrange on a plate in a fan pattern.
- Heat the sesame oil in a pan until sizzling hot and smoking.
- Carefully spoon the oil over the salmon and serve with the salad piled into the centre of the plate and a bowl of gluten free soy sauce to dip the salmon pieces into.
