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Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the ginger and for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender,  at that point stir through the garlic oil and chives. Heat grill to medium.

Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Recipe from Good Food magazine


2 skinless salmon fillets, about 140g/5oz each

1 red chilli, deseeded and finely chopped

small bunch coriander, chopped

1 lime, halved, for serving

For the rice

1 tbsp olive oil

1 tbsp chopped chives

small piece fresh root ginger, finely chopped

1 tbsp garlic infused oil

100g basmati rice

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Low FODMAP Recipe

Grilled chilli & coriander salmon with ginger rice

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