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:
- Gluten free breadcrumbs aren’t always that easy to get hold of so I find it much easier (and cheaper) to make your own at home. If you can have ready-made gluten free breadcrumbs then by all means please use them
- If your bread is fresh, pop it in the oven for a few minutes to help in dry out while the oven is coming to temp – it just encourages the coating to crisp
- FODMAPs weren’t detected in Monash University’s testing of potatoes FYI, so they’re a brilliant addition to FODMAP friendly recipes
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
Ingredients
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
Method
- Preheat your oven to 200C, 180 fan. Add your potatoes to a large roasting tray, drizzle with oil and toss to coat. Sprinkle over some salt and roast for 35 minutes.
- Blitz the bread into chunky crumbs and mix with the parsley, some seasoning and a drizzle of oil. In a small, separate bowl, combine your mayo and mustard.
- When the initial cooking time is up, remove the potatoes from the oven and give them a shake. Place the salmon fillets on to the tray, skin side down and spoon over the mayo mustard mix. Spoon your breadcrumb mix on top, pressing down to encourage the crumbs to stick to the salmon on all sides. Place the tray in the oven and cook for a further 15 minutes, or until the salmon is just opaque and easily flaked with a fork and the potatoes are tender.
- Divide between two plates and serve with the watercress and a lemon wedge.
