30-Minute Tahini Ginger Salmon; Gluten-free, Dairy-free
September 1, 2023
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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
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- 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
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