Although I'm incredibly thankful and excited to be working so closely with my dietitian to do a FODMAP elimination diet and FINALLY find some answers to my chronic stomach pain, the idea of meal planning really felt daunting. And, I don't just mean the actual meal prepping itself. When I hear meal prep, I think bland & boring. But I REFUSE to let that be my reality. I may be forced to live a life without onion and garlic but BY GOD I will not live a life devoid of flavor. I rebuke thee in the name of flavor. Period.
I needed to find meals that would reheat well, be FODMAP friendly, and be packed with flavor. I can't survive off of soup for more than a few days. The gluten-free lasagna noodles I bought happened to have cornflour in them - entirely my fault. I had about 2 lbs of fresh salmon, a cucumber, and basmati and decided to make it work. So, here it is, an INCREDIBLE stomach-ache free meal that's not boring or free from flavor: Blood Orange-Glazed Salmon over Coconut Rice with Quick Pickled Cucumbers.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hour
Makes: 8 servings
What You Need:
2 lbs raw salmon
1/2 cup fresh blood orange juice
6 tbsp + 2 tbsp pure maple syrup, divided
4 tbsp coco aminos
2 cups basmati rice
2 tbsp coconut oil
1 cucumber, sliced thinly on mandoline or food processor
1/4 cup rice vinegar
2 tbsp olive oil
2 tsp kosher salt + extra for sprinkling before glazing
fresh cilantro for topping
1 lime, cut into 8 wedges
What You Do:
Preheat the oven to 350 F.
Prep the pickled cucumbers by combining the rice vinegar, olive oil, 2 tsp kosher salt, and 2 tbsp pure maple syrup and tossing in the cucumbers. Coat completely and let sit at room temperature, covered until serving.
Now, make the glaze by combining the blood orange juice, 6 tbsp pure maple syrup, and coco aminos on medium heat, stirring occasionally until thick and coating the back of a spoon - about 10 minutes. Allow to cool for 10 minutes.
In the meantime, prepare your rice following package instructions.
While the rice is cooking, glaze your salmon. Place the salmon, skin side down, on a parchment-lined baking sheet. Sprinkle evenly with kosher salt and slowly poor over the glaze, brushing or spooning over to coat the entire top of the salmon.
Place in the oven for 30 minutes and then on broil for 2-3 minutes to crisp the glaze. Remove from the oven and set aside.
When the rice is finished, gently toss in 2 tbsp coconut oil until fully coated.
Begin plating, spooning a serving of rice onto the dish, topping with 4 oz of salmon, pickled cucumbers, and cilantro. Finish with a squeeze of lime and a dash or two of coco aminos.