Low-FODMAP dinner · 20 min · serves 2
Sticky Maple-Soy Salmon Rice Bowls
Crisp-skinned salmon lacquered in a glossy maple-soy-ginger glaze, piled over jasmine rice with wilted greens and toasted sesame. It tastes like takeout, cooks in 20 minutes, and uses one pan plus a rice pot.
Ingredients
- •2 (about 150 g each) salmon filletsskin on for the crispy bit
- •3/4 cup, uncooked jasmine rice
- •2 tbsp soy saucelow-FODMAP at this serving; use gluten-free tamari if avoiding wheat entirely
- •1 1/2 tbsp maple syrupthe low-FODMAP stand-in for honey
- •1 tbsp rice vinegar
- •2 tsp, finely grated fresh ginger
- •1 tbsp garlic-infused oil
- •2 small heads, halved baby bok choykeep to about 1 cup per person to stay in the low range
- •2, green tops only, sliced spring onionsgreens only — leave the white bulb out
- •1 tbsp, toasted sesame seeds
Method
- 1Get the rice cooking first — it will be ready right when the salmon is.
- 2Whisk together the soy sauce, maple syrup, rice vinegar, and ginger in a small bowl.
- 3Pat the salmon dry. Heat the garlic-infused oil in a nonstick skillet over medium-high and lay the fillets in skin-side down. Cook 4 minutes without moving them, until the skin is crisp, then flip and cook 2 minutes more.
- 4Pour the glaze into the pan and let it bubble 1–2 minutes, spooning it over the salmon until it turns sticky and coats the fish. Move the salmon to a plate.
- 5Add the bok choy to the pan with a splash of water and cook 2 minutes until just wilted, scraping up the glaze left behind.
- 6Pile rice into bowls, top with bok choy and salmon, drizzle over any pan glaze, and finish with spring onion greens and sesame seeds.
🧮 Stacking: Soy sauce and bok choy are used at portion-capped amounts — don't double the glaze or add other soy-heavy or bok choy sides to the same meal.
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