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Low FODMAP Seared salmon and chorizo salad

The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad.


For the salmon

olive oil

300g/10½oz chorizo, cut into 0.5cm/¼in rounds

300g/10½oz salmon fillet, cut into thin strips

For the dressing

50ml/2fl oz sherry vinegar

1 heaped tsp whole grain mustard

150ml/5fl oz extra virgin olive oil

For the salad

100g/ 3½oz rocket

100g/ 3½oz watercress

20 sunblush tomatoes

Preparation method

For the salmon, preheat oven to 180C/350F/Gas 4.

Cut two pieces of greaseproof paper and place one of these onto a baking sheet.

Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides.

Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes.

Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat.

For the dressing, whisk the sherry vinegar, mustard, oil  together in a bowl until well combined.

For the salad, mix the rocket, watercress together in a bowl and scatter the chorizo over the leaves.

To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing.


Low FODMAP Recipes