Method

Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.

For the dressing, mix the vinegar, oil, chives, capers, basil and some seasoning.

Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes.

Top with the salmon, then drizzle over the remaining dressing.

Recipe from Good Food magazine


Ingredients

400g baby new potatoes

1 sweetcorn cobs*

4 skinless salmon fillets

2 very large tomatoes, like beefsteak

For the dressing

2 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

1 tbsp chives, finely chopped

1 tbsp capers, finely chopped

handful basil leaves



* Sweetcorn is listed as a moderate fructan.  Do not consume more than half a cob, if new to the diet it may be best to omit.

Low FODMAP Recipe

Salmon with new potato & corn salad & basil dressing

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