Salmon curry & coconut bowl

Low in FODMAP, Vegetarian recipe, Meals

Low in FODMAP, this bowl showcases a delicious curry, coconut, carrot sauce ! 

Combining salmon (a high source of omega-3 and vitamin B12), edamame and an abundance of vegetables, you'll fall in love with the vibrant flavors of this bowl. 

Here are just a few of its nutritional benefits: 

  • A very high content of omega-3 and fibers. 
  • Very high selenium, zinc, manganese and copper content.
  • Very high group B vitamins (B= energy!) and vitamin A, D and K. 

Feed your brain, look after your digestive health and optimize your energy!
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Recipe low in FODMAP 

This recipe is low in FODMAP. In spite of everything, listen to your symptoms and recommendations from your nutritionist. 

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Grocery shopping guide, tips and advice from our nutritionists and many original and tasty low-FODMAP recipes!
Digital guide - Low FODMAP diet. Products, recipes and everyday tips for a low FODMAP diet. ÉPITHÉLIA- Digestive Health Clinic
Coconut curry salmon bowl with carrots, peppers, edamame and kale
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Salmon curry & coconut bowl - low FODMAP

Combining salmon (a high source of omega-3 and vitamin B12), edamame and an abundance of vegetables, you'll fall in love with the vibrant flavors of this bowl. 
Prep Time15 minutes
Cook Time15 minutes
Servings: 2

Ingredients

Bowl

  • 1 ½ t. (375 ml) quinoa cooked
  • 200 g of raw salmon cut into large cubes
  • ¼ t. (60 ml) Harmonie Curry, Coconut and Carrot Sauce
  • 1 carrot grated
  • 1 red bell pepper cut into small cubes
  • ½ t. (125 ml) of edamame beans husks
  • ¾ cup (180 ml) kale sliced
  • 1 green onion sliced (green part)

Vinaigrette

Instructions

  • Place a rack in the upper part of the oven and preheat to «broil». Place parchment paper on a baking sheet.
  • Meanwhile, start cooking the quinoa, following the instructions on the packaging.
  • Place salmon cubes in a medium-sized bowl. Pour in the Curry, Coconut and Carrot Sauce and mix well. Place the salmon pieces on the baking tray and cook in the oven for 6-7 minutes.
  • Meanwhile, prepare the vinaigrette and remaining ingredients. For the vinaigrette, simply place all the ingredients in a small container and whisk until smooth, then set aside.
  • Once the quinoa is cooked, allow to cool slightly, then divide between two bowls. Add salmon, carrots, bell bell pepper, edamame beans, kale and green onion. Drizzle with vinaigrette.

Notes

Recipe and photo by the Épithélia team,
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