Low FODMAP Chili Salmon with Cilantro Salad
Crispy-skinned salmon glazed with sweet chili, served over a bright Asian-inspired salad with lime and fish sauce dressing.
Instructions
- 1
Line a broiler pan with foil. Position oven rack 5 inches from broiler.
- 2
Place salmon fillets on the pan, skin-side up.
- 3
Broil for 1-2 minutes until skin becomes crispy.
- 4
Flip fillets and brush about 3/4 teaspoon sweet chili sauce over each.
- 5
Season with salt and pepper.
- 6
Broil for 3-4 more minutes until cooked to your liking.
- 7
While salmon cooks, prepare the salad.
- 8
Combine lettuce, cucumber, celery, bell pepper, and cilantro in a large bowl.
- 9
Make the dressing: Whisk together chili, lime juice, rice vinegar, fish sauce, and brown sugar.
- 10
Pour dressing over salad and toss to coat.
- 11
Divide salad among plates and top with salmon fillets.
- 12
Serve immediately.
FODMAP Notes
Check sweet chili sauce ingredients - many contain garlic. Make your own or find a FODMAP-safe brand. Fish sauce is low FODMAP in small amounts. All vegetables are within safe portions.
Tips
- 💡 Broiling skin-side first makes it extra crispy
- 💡 Adjust chili to your heat preference
- 💡 Add peanuts for crunch
- 💡 Serve with rice on the side
Recipe Notes
This vibrant dish combines crispy salmon with a refreshing Asian-style salad. The tangy-sweet dressing ties everything together beautifully.
Substitutions
- Fish: Trout, arctic char, or white fish
- Greens: Napa cabbage or mixed greens
- Protein: Grilled shrimp or tofu
Storage
- Best: Serve immediately
- Salmon alone: Keeps 2 days
FODMAP Stacking Note
One serving (1 salmon fillet + salad) is low FODMAP. Verify sweet chili sauce ingredients.
Related Recipes
- Low FODMAP Thai Salmon with Coconut Rice
- Low FODMAP Fish Curry
- Low FODMAP Five-Spice Pork Salad