30-Minute Tahini Ginger Salmon; Gluten-free, Dairy-free

Low-FODMAP Tahini Ginger Salmon.  A recipe that preps effortlessly in under 30 minutes but checks all the boxes.

Delicious.

Healthy.

Savory

and

Sweet.

I could eat this salmon every night!  It is perfect alongside rice, steamed broccoli heads, green beans, or edamame.  Or plate it with your favorite tossed salad for a low carb dinner.

Tahini is a creamy spread, like nut butters, but made from ground sesame seeds.  It is a superb low-FODMAP source of healthy fats, protein, and fiber.  I love tahini in sandwiches, baked goods, and savory recipes.  You will agree- it tastes amazing in this marinade with soy sauce, fresh ginger, and pure maple syrup.

Low-FODMAP Seafood recipes are one of my favorite ways to enjoy appetizing meals that make my whole body feel great.

You may also love:

• Low-FODMAP Asian Grilled Salmon
• Low-FODMAP Bourbon Glazed Salmon
• Low-FODMAP Foil Baked Salmon with Lemon and Dill
• Low-FODMAP Seared Scallops with Tomatoes
• Low-FODMAP Sweet and Spicy Grilled Shrimp
• Low-FODMAP Sweet and Citrusy Orange Maple Salmon

Or over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)

Serves: 2

Prep time: 15 min

Cook time: 10 min

Total time: 25 min

Ingredients

• 2 tablespoons (30 ml) soy sauce (gluten-free if necessary)
• 1 tablespoon (15 ml) pure maple syrup
• 1 teaspoon freshly grated ginger
• 1 tablespoon (15 ml) avocado oil or preferred oil for frying
• 2 tablespoons (30 ml) tahini (sesame paste)
• Two 6-ounce salmon fillets (skin on or off per your preference)
• 1/4 teaspoon salt, plus to taste
• 2 teaspoons rice vinegar
• Freshly ground pepper to taste
• Toasted sesame seeds and green scallion tips

Directions

• Preheat the oven to broil and place the oven rack in the middle position
• Combine the soy sauce, maple syrup, ginger, oil and tahini in medium bowl or cup to create a marinade and place half the marinade (about 3 tablespoons) in a large resealable plastic bag with the salmon pieces
• Place in refrigerator for 10 minutes, turning the bag once after about 5 minutes
• After 10 minutes, remove the salmon from the bag, reserving the marinade
• Place the salmon in a large oven-safe skillet (cast iron works well) over medium-high heat, skin side down (if using salmon with skin)
• Sprinkle with salt and cook for 3 minutes and then flip the salmon and brush any excess marinade from the bag evenly over each fillet (this will cook the marinade as well)
• Cook for another 3 minutes and flip again then place under the broiler skin, side down for 3 minutes, or until the desired degree of doneness (I recommend medium-rare)
• Take the marinade left in the bowl and mix the rice vinegar in this mixture
• Spoon the sauce over the cooked salmon before serving
• Season with additional salt and pepper to taste and garnish with toasted sesame seeds and scallion tips