Today I’m sharing this low FODMAP breadcrumb crusted salmon! With a secret layer of mayo and mustard that results in the most delicate and buttery fish. Served with crispy-on-the-outside and soft-and-fluffy-on-the-inside potatoes and a handful of crunchy, seasonal watercress that cuts through the richness of the mayo. Plus lemon – lots of it.
This recipe is all made on one tray and ready in forty minutes. Everything I’m after post hectic work days at home – or ideal for a chilled on-the-sofa weekend right now. We’re talking minimal fuss, maximum flavour and all the happy.
It’s so easy to make you don’t need a lot of instructions, but there are a few recipe notes below in case useful. As with all of my recipes, this has been created following the Monash University FODMAP app guidelines/portion size recommendations etc. but you know your tum and your own personal tolerances, so swap out the watercress for a steamed veg if it’s not your thing or add in some lemon zest or spice to the breadcrumb mixture if you like a bit of a kick. Use the recipe as a foundation and then put your own spin on it. To be honest, anything goes in 2020! Huge hug.
Low FODMAP breadcrumb crusted salmon recipe notes:
This recipe hasn’t been tested for FODMAPs, however it follows Monash University’s FODMAP app data regarding portion sizes etc. As always, you know your body best, so adapt to suit you and have a chat with your GP/dietician if unsure
400g new potatoes, halved
extra virgin olive oil
sea salt and cracked black pepper
150g stale gluten free bread (roughly 1 large slice or 2 small)
small bunch of parsley, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 medium skin-on salmon fillets
2 handfuls of watercress
1/2 a lemon, sliced into wedges