Low FODMAP Baked Maple Cajun Salmon with Hebry Dressing
Serves 6
Seasoned with our For Every O’Cajun spices, this salmon is baked to perfection and drizzled with a luscious maple glaze for a touch of sweetness. Served with a refreshing herby dressing, this dish offers a flavorful journey that’s not only delicious but also gentle on the tum. Perfect for a low FODMAP Christmas indulgence without compromising on taste.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
Maple Cajun Salmon
- 1 kg Salmon fillet
- 2 Tbsp extra virgin olive oil
- 1 Tbsp The Friendly Food Co. For Every O’Cajun seasoning
- ¼ cup maple syrup
- 1 large lemon (zested and juiced)
Herby Dressing
- Large handful of fresh flat leaf parsley, roughly chopped
- Large handful of fresh coriander, roughly chopped
- 2 Tbsp capers, chopped
- 3 Tbsp fresh chives, finely chopped
- ¼ cup extra virgin olive oil
- 1 Tbsp red wine vinegar
- Salt and pepper to season
Method
- Preheat oven to 220 degrees C
- Pat salmon dry with a paper towel and place the salmon, skin side down, on a piece of aluminum tin foil on a baking tray. Fold the edges of the foil up around the salmon so the sauce doesn’t spill out everywhere.
- Combine the oil, cajun seasoning, maple syrup, lemon juice and zest in a bowl. Drizzle the seasoning mixture over the top of the salmon and rub over the surface of the salmon.
- Bake for 15 minutes
- Mix the parsley, coriander, capers, chives, oil and vinegar together in a bowl. Season with salt and pepper. Set aside.
- Remove salmon from the oven and place on a serving platter. Let it cool slightly before pouring the herby dressing over the top of the salmon to serve.
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