Description
This Low FODMAP Spicy Salmon Salad combines tender, perfectly seasoned salmon with crisp vegetables and a kick of heat that won’t upset your gut. A protein-packed, gut-friendly meal that proves you don’t have to sacrifice flavor for digestive comfort.
Ingredients
For the Spicy Salmon:
- 1 lb salmon fillets, skin removed, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic-infused oil
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 6 cups mixed greens (lettuce, spinach, arugula)
- 1 large cucumber, diced
- 2 medium carrots, julienned
- 1 red bell pepper, sliced thin
- 1/4 cup fresh chives, chopped
- 2 tablespoons pumpkin seeds (pepitas)
For the Dressing:
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice (for dressing)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup (for dressing)
Instructions
1. In a medium bowl, whisk together olive oil, paprika, cayenne pepper, cumin, garlic-infused oil, maple syrup, lime juice, salt, and black pepper until well combined.
2. Add the cubed salmon to the spice mixture, tossing gently to coat every piece. Let it marinate for 15-20 minutes at room temperature.
3. Wash and dry your mixed greens thoroughly, then arrange them in a large serving bowl. Dice the cucumber, julienne the carrots, and slice the red bell pepper into thin strips.
4. In a small jar, combine olive oil, rice vinegar, lime juice, Dijon mustard, and maple syrup for dressing. Shake vigorously until emulsified. Season with salt and pepper.
5. Heat a large skillet over medium-high heat. Add the marinated salmon pieces, cooking for 2-3 minutes per side until golden brown and cooked through.
6. Top the greens with cucumber, carrots, and bell pepper. Add the warm spiced salmon, then drizzle with dressing. Garnish with fresh chives and pumpkin seeds.
Notes
Always use garlic-infused oil instead of fresh garlic to keep this recipe low FODMAP.
Don’t overcook the salmon, it should flake easily but still be slightly pink in the center.
For milder heat, start with 1/4 teaspoon cayenne and adjust to taste.
Store leftover components separately and assemble just before serving.
This recipe serves 4 people as a main dish or 6 as a side salad.
- Prep Time: 20
- Cook Time: 10
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385Kcal
- Sugar: 8g
- Sodium: 425mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg