Tuna Salad Lettuce Wraps (Low FODMAP)

10 Minutes prep • Low FODMAP • Gluten-free • Serves 2 • Ok to make ahead: Steps 1-2

This is the perfect energizing lunch. Protein, fiber, plants, and delicious flavor. It’s light and hearty at the same time. The almonds and celery give it a wonderful crunch while the capers provide a depth of flavor that isn’t always common in a tuna salad. And, capers are an especially good source of antioxidants like quercetin and rutin both of which have been well-studied for their ability to alleviate inflammation, enhance wound healing, and promote healthy blood sugar levels.

Ingredients

1 can skipjack tuna or yellowfin tuna in water or olive oil (these iare lowest in mercury but you can use any variety you like)

1/2 cup raw almonds, chopped

1/2 stalk celery, chopped

2 - 3 tablespoons avocado mayonnaise (or regular mayo is OK too)

1 teaspoon lemon juice

1 tablespoon (or more) capers, rinsed thoroughly and roughly chopped

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

6 whole leaves butter lettuce, washed and spun dry

Directions

(1) Prepare: Wash and spin dry the lettuce. Chop the almonds and celery. Rinse and chop the capers. Drain the water or oil out of the tuna.

(2) Make the salad: Combine all ingredients in a bowl using a fork to break up the tuna and blend the ingredients together. Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.

(3) Plate and serve: Spoon the tuna salad into the lettuce leaves and serve.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ salad recipes

Creamy Spinach and Salmon (Low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4

Five-star flavor on a weeknight? This is it. Super creamy and delicious, this one-pan meal is quick and easy enough to make on a weeknight and fancy enough to serve for company. And, because you make it all in one pan, clean-up is a snap too. Tons of fresh spinach turns silky in the lemony cream sauce and makes a perfect companion for delicious salmon filets. Use fresh salmon for the best flavor and texture, but frozen salmon works great too!

Ingredients

4 salmon filets, with or without skin

2 tablespoons garlic-infused olive oil

2 tablespoons salted butter

1 leek (green part only), thinly sliced

1/2 teaspoon crushed red pepper flakes

1 cup canned full-fat coconut milk, or heavy cream (or a combination)

1/2 cup lactose-free milk (if needed to thin the sauce)

2 ounces lactose-free cream cheese, at room temperature

1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper

1/2 cup grated parmesan cheese

4 cups fresh baby spinach

Juice of 1 lemon

2 tablespoons chopped fresh parsley, plus more for serving

Directions

(1) Prepare: Season the salmon with a sprinkle of salt and pepper on each side.

(2) Cook the salmon: Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down (if using salmon with skin), and cook for 2-3 minutes until the salmon is crisp on the bottom. Carefully flip each filet, and continue cooking for another 2-3 minutes, or until the salmon is cooked to your preference. Remove to a plate and set aside. If desired, remove the salmon skin and discard. 

(3) Make the sauce: To the same skillet, add the butter and leek greens and cook for about a minute. Add the crushed red pepper flakes, coconut milk, cream, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice and parsley. Taste and add more salt or pepper if needed.

(4) Finish: Put the salmon back into the pan and cook for a minute or two to warm the salmon if it has cooled. 

(5) Plate and serve: To serve, put a scoop of spinach and cream on each plate then add a piece of salmon atop the spinach, then spoon the sauce over the top. Serve with a sprinkle of chopped parsley and red pepper flakes. 

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ seafood recipes

Lemon Dijon Salmon Filets En Papillote (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Glutne-free • Serves 4 • Ok to make ahead: Steps 1-3

Dijon mustard and salmon pair very nicely as the bold flavor of the fish is enhanced by the bold flavor of the mustard. Whether you cook the fish on the grill or in the oven, this method of cooking, called “En Papillote” or “in paper,” is a great way to maintain flavor and moisture. Simple to make for one or two people, this recipe and method can be doubled (or tripled or more!) to serve many people, so it’s a great main course for a big family gathering or party.

Ingredients

4 salmon filets (skin on or off)

1 teaspoon Kosher salt

1/4 teaspoon black pepper

4 tablespoons Dijon mustard

3 tablespoons salted butter

1 lemon, sliced (and seeds removed)

Chives or green onions

Ingredients: Sauce

1/4 cup salted butter

Juice of 1/2 lemon

Directions

(1) Prepare: Preheat the oven or grill to about 400 degrees F. Lay a large piece of foil on a cookie sheet and then lay a large piece of parchment paper on top of the foil. Set the salmon filets close together but not touching on the parchment. Lightly salt and pepper the filets.

(2) Prepare the salmon: Put about 1 tablespoon of Dijon on each salmon filet and use the back of a spoon or your fingers to spread it evenly over the top and sides of the filet. Add a pat of butter and then top with two lemon slices for each filet.

(3) Wrap the salmon: Pull the foil up around the salmon and roll it together at the top to make a seal. Then fold the ends of the foil package to completely seal the salmon inside. This method is called “En Papillote” or “in paper” and it’s a great way to maintain flavor and moisture when you cook.

Make-ahead note: At this point, you may keep the salmon in the refrigerator until you’re ready to cook it.

(4) Cook the salmon: Slide the entire foil packet directly on the grill grate (if grilling). If cooking in the oven, you can keep the foil package on a cookie sheet. Bake for 15-20 minutes, until the salmon is cooked to your liking (when the fish is opaque all the way through it is fully cooked.) Remove from the heat. When ready to serve, open the foil packet. If you used salmon with the skin on, you may use a sharp metal spatula to pick up the meat of the salmon and leave the skin behind if you wish.

(5) Make the sauce: Melt the butter with the lemon juice in the microwave or on the stove.

(6) Plate and serve: Serve the salmon on a bed of rice, pasta, or vegetables. Drizzle generously with the sauce. Sprinkle with chives or green onion greens and a grind or two of black pepper. Serve alongside one of my crisp green salads.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ seafood recipes

Easy Smoked Salmon Salad (Low FODMAP)

20 Minutes prep • 3-4 Hours cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-3

Creamy avocado, perfect eggs, tangy feta, crisp lettuce, and cool cucumbers are the perfect bed for this delicious smoked salmon. Drizzle on the lemon dijon dressing and you have a perfectly delicious and quite hearty salad. I cooked the salmon on my backyard smoker, but you could cook it in the oven and it would still be delicious.

Ingredients: Salmon

1 1/2 pounds salmon or steelhead salmon

1 - 2 tablespoons Smoke N Sanity Sweet Maple Dust (Use code IBSGC15 for 15% off)

1 teaspoon Kosher salt

1/2 teaspoon Red pepper flakes (and here’s a nifty red pepper flake grinder!)

1 tablespoon olive oil

1/2 - 1 lemon sliced

Ingredients: Salad

1 head butter lettuce, washed and dried

2 - 3 Persian cucumbers, washed and sliced

Handful of cherry tomatoes, halved

1/3 cup feta cheese, crumbled

Fresh chives and/or dill for serving

Ingredients: Dressing

1/4 cup lemon juice

1/4 cup olive oil

1 1/2 teaspoons Dijon mustard

Kosher salt and pepper

Directions: Salmon

(1) Prepare: Preheat the smoker or grill to 180 degrees F. Lay fish out, skin side down, on a piece of heavy aluminum foil. Sprinkle the sweet maple dust, salt, and red pepper flakes evenly over the fish. Drizzle with olive oil.

(2) Cook the fish: Put the fish on the foil directly on the grill grates. Do not wrap the fish in the foil—leave it flat. Cook with the smoker or grill lid closed for about 3 - 4 hours until the fish is cooked through.

(3) Finish: Remove fish from the grill and add lemon slices and chopped chives.

Make-ahead note: At this point, you may keep the fish in the refrigerator for 2 - 3 days until you’re ready to serve it.

Directions: Salad

(4) Prepare: Wash all produce. Slice cucumbers, break lettuce into bite-sized pieces, and cut cherry tomatoes in half.

(5) Make the dressing: Combine ingredients in a jar or small bowl and shake or whisk to blend.

(6) Make the salad: Put all ingredients except salmon in a large bowl. Toss to combine. Drizzle with dressing and toss once more.

(7) Plate and serve: Put the salad on each plate. Cut the salmon into portions size pieces and lay one on top of each salad. Sprinkle with fresh herbs and a grind of black pepper.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes

Super Simple Smoked Salmon (Low FODMAP)

5 Minutes prep • 3 - 4 Hours cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make ahead: Steps 1-3

This is one of the simplest and most flavorful recipes for salmon I have created. The combination of the sweet maple seasoning and the slow cook in the smoker makes for a perfectly delicious and balanced salty/sweet fish. I used fresh steelhead salmon—but you could use any fresh salmon you have available. Serve it hot off the grill, at room temperature, or even chilled on a salad.

Ingredients: Salmon

1 1/2 pounds steelhead salmon filet (skin on)

1 - 2 tablespoons Smoke N Sanity Sweet Maple Dust (use code IBSGC15 for 15% discount)

1 teaspoon Kosher salt

1/2 teaspoon red pepper flakes

1 tablespoon olive oil

Lemon slices and chopped chives for serving

Directions

(1) Prepare: Preheat the smoker or grill to 180 degrees F. Lay fish out, skin side down, on a piece of heavy aluminum foil. Sprinkle the sweet maple dust, salt, and red pepper flakes evenly over the fish. Drizzle with olive oil.

(2) Cook the fish: Put the fish in the foil directly on the grill grates. Do not wrap the fish in the foil—leave it flat. Cook with the grill lid closed for about 3 - 4 hours until the fish is cooked through.

(3) Finish: Remove fish from the grill and add lemon slices and chopped chives.

Make-ahead note: At this point, you may keep the fish in the refrigerator for 2 - 3 days until you’re ready to serve it. This fish is delicious cold so don’t be afraid to make it ahead.

(4) Plate and serve: Serve immediately or allow to cool to room temperature or even refrigerate.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ seafood recipes

Tandoori Spiced Shrimp (low FODMAP)

20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-5

Grilling shrimp that have been marinated with some flavorful spices is the perfect way to get the best out of your shrimp. It’s easy and fast and oh so delicious. This recipe was published by one of my favorite low FODMAP spice providers, Gourmend Foods and it uses their Garlic Chive or Garlic Scape powder to deliver garlicky taste without the FODMAPs. I served it with my Best Coconut Rice and one of my delicious green salads and it made a perfectly wonderful summer meal.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ seafood recipes

Creamy Coconut Curry with Vegetables and Halibut (low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1

This recipe combines a full selection of vegetables with delicate halibut and a creamy coconut curry sauce to deliver a perfect one-bowl meal. The flavors and colors are wonderful together and you’ll find a total of 15 different plants in this recipe — so your gut biome will thank you! This dish could also be made with tofu for a vegetarian version, shrimp, or chicken if you prefer. To make it even easier, I used halibut that I had cooked the day before. I cut it into chunks and added it to the sauce to warm. It was delicious!

Ingredients

1 tablespoon garlic-infused olive oil

4 scallions (green part only, sliced thinly on the diagonal)

1 tablespoon fresh ginger, finely chopped

1 1/2 teaspoons dried turmeric

1/2 teaspoon curry powder

1 carrot (cut into small cubes or matchsticks)

1/4 cup English peas (or frozen peas)

1/2 red bell pepper (cut into matchsticks)

2 zucchini (cut into small cubes)

1 ear of corn, kernels removed

1 (14-ounce) can coconut milk (full fat)

1/4 cup cream (optional to thicken sauce if needed)

1/2 - 1 teaspoon red pepper flakes (or to taste)

1 tablespoon lime juice (or to taste)

1 tablespoon gluten-free, low sodium soy sauce (or to taste)

2 halibut fillets (8 to 12 ounces each)

1 1/2 cups brown rice or white rice, cooked per package instructions (or use Asian rice noodles)

Cilantro and dry roasted peanuts, chopped, for serving

Kosher salt and black pepper

Directions

(1) Prepare: Heat the oven to 400 degrees F.  Wash and chop all vegetables. Put the rice on to cook.

Make-ahead note: At this point, you can set the rice aside and keep the vegetables in the refrigerator. You may also cook the fish ahead (step 5), then refrigerate until ready to use.

(2) Cook the vegetables: Heat the olive oil in a skillet or medium saucepan over medium heat. Add the scallions and cook for 1 minute, stirring frequently so they don’t burn. Add the ginger, turmeric, and curry and cook, stirring, for 1 minute longer. Add the carrots, corn, peas, and zucchini to the skillet and cook for another 2 minutes. Add the bell pepper and cook for 2 minutes longer. Remove the vegetables to a plate and set aside.

(3) Prepare the sauce: To the same pan, add the coconut milk, lime juice, and red pepper flakes. Stir to blend and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes. Taste and adjust the seasonings and lime juice, as desired. Add the soy sauce, taste, and add a bit more if you think it needs it. If the sauce needs to be thicker/creamier, add the cream. Stir and simmer to heat. Add salt and pepper to taste.

(4) Combine sauce and vegetables: Add the vegetables back to the sauce and set aside.

(5) Cook the fish: Spray a baking sheet with nonstick cooking spray. Arrange the halibut fillets on the baking sheet; sprinkle with kosher salt and pepper. Bake the halibut for about 14 to 17 minutes, or until the fish flakes easily with a fork. (Target the minimum safe internal temperature for fish: 145 degrees F.) Cut the fish into bite-size chunks, or leave the pieces whole, whatever you prefer.

(6) Plate and serve: To plate, reheat the sauce. Add a mound of hot rice or noodles to a plate or wide bowl. Place the halibut on the rice or noodles and spoon the vegetables and sauce over the fish. Garnish with fresh chopped cilantro and chopped peanuts (if using).

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes

Lemon Butter Halibut (Low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 2 • Ok to make ahead: Step 1

Fresh Halibut is one of my favorite fish to cook and eat. It has a beautiful texture that makes it easy to work with, and it has a delicate flavor so it pairs wonderfully with fresh herbs and seasonings. This recipe is simple and very good. It’s quick to make so it’s perfect for a weeknight dinner. Pair it with a salad for an excellent low-carb meal or layer it on a bed of buttered steamed rice. Either way, it’s delicious.

Ingredients

2 Halibut steaks

1 tablespoon garlic-infused olive oil

4 tablespoons salted butter

2 tablespoons fresh dill, chopped, plus more for serving

Two lemons, one juiced and one cut into wedges for serving

Kosher salt and black pepper

Directions

(1) Prepare: Squeeze the lemon, and wash and dry the dill if needed.

(2) Sear the fish: Heat a medium-size frying pan over nearly high heat. When the pan is warm, add the garlic-infused olive oil. When the oil is hot, spread it around the pan, then, lay the halibut steaks in the pan to sear. You want the oil to sizzle when you add the fish. If it doesn’t sizzle, it’s not hot enough. Cook for about 2 minutes, or until the fish starts to brown on the bottom. Then flip it and sear the fish on the other side.

(3) Add the lemon and dill: Pour the lemon juice over the halibut steaks, then put a pat of butter (about a tablespoon) on top of each steak. sprinkle with the chopped dill, a good grinding of black pepper, and about 1/4 - 1/2 teaspoon of salt. Cover the pan, turn the heat down to medium and let cook for about 5 minutes until the fish is just cooked through.

(4) Finish: Remove the fish from the pan. Put the remaining 2 tablespoons of butter in the pan with the juices. Melt the butter and whisk or stir with a wooden spoon. Pour the sauce over the fish. Serve with lemon wedges.

(5) Plate and serve: Pour the sauce over the fish. Serve with lemon wedges.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes

Brown Butter Lemon Halibut (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4

I like to challenge myself to make meals that cook in the time it takes to cook the rice. This dish comes together in under 30 minutes, including prep, from start to finish. Tender flaky fish with a lemony brown butter sauce makes a wonderful combination. You can use halibut or any other firm white fish available. The mild flavor is enhanced with the rich nuttiness of the browned butter.

Ingredients

2 cups white rice, prepared per package instructions

About 1 1/2 pounds of halibut fillets (or another firm white-fleshed fish), cut into 4 pieces

Kosher salt and black pepper

2 tablespoons olive oil

4 tablespoons butter

12 to 15 fresh sage leaves (or 2 teaspoons dry sage)

2 tablespoons freshly squeezed lemon juice

2 tablespoons finely chopped parsley (optional), for serving

Lemon wedges, for serving

Directions

(1) Prepare: Sprinkle both sides of each filet with salt and pepper and put the rice on the stove to cook.

(2) Cook the fish: Pour oil into a heavy skillet large enough for fish to cook in one layer, and set over medium-high heat. When oil is hot (but not smoking), swirl to coat the pan evenly, then add the fish in a single layer. Cook undisturbed for 3 to 4 minutes until nicely browned on one side. Adjust the heat as needed to produce a steady sizzle and prevent burning. Flip the fish and cook it for another 3 minutes or so, until just done. (It should flake easily.) Remove the fish and keep warm.

(3) Make the sauce: Place the skillet back over medium-high heat. Add butter and sage leaves (or dry sage). Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute.

(4) Finish: Turn off the heat and stir in the fresh-squeezed lemon juice.

(5) Plate and serve: Serve the fish over the rice with the sage/butter sauce drizzled over the top. Sprinkle with chopped parsley and serve immediately, with lemon wedges and a crisp and colorful green salad alongside.

Eat and enjoy every bite because you can!

This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ seafood recipes

Ahi Tuna Poke Bowls (low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1 - 5

Making your own Poke bowl isn’t hard and you end up with a delicious meal you know you can eat and enjoy every bite of without consequences. If you haven’t ever tried a Poke bowl, don’t be afraid to try something new. The flavors, colors, and textures in this bowl are truly amazing together. Using the right tuna and making real sushi rice is the game-changer here. Please don’t make this if you can’t get high-quality fresh tuna—that will be called “sushi grade” or “sashimi grade.” It may be a bit pricey, but you don’t need much for each bowl.

Ingredients: Poke

2 (4 ounce) sashimi/sushi grade tuna steaks, cubed

1/4 cup gluten-free soy low sodium sauce

1 tablespoon toasted sesame oil

2 teaspoons grated ginger

1/4 cup green onions (green part only), chopped

1 tablespoon white sesame seeds

1 cup Persian cucumbers, finely sliced (about 3)

1 cup edamame, boiled or steamed per package instructions

1 tablespoon rice vinegar

1 teaspoon maple syrup

Avocado, chopped, grated carrot, pickled ginger (optional)

Ingredients: Sushi Rice

2 cups sushi rice, rinsed

2 1/2 cups water

Ingredients: Sushi Rice Seasoning

1/4 cup rice vinegar

2 teaspoons sugar

1/4 teaspoon Kosher salt

Ingredients: Sauce

4 tablespoons gluten-free low sodium soy sauce

4 tablespoons low FODMAP mayonnaise

4 teaspoons toasted sesame oil

Directions: Sushi Rice

(1) Prepare the rice: Place water and rice in a large saucepan over medium-high heat, without a lid, and bring to a boil. Immediately reduce heat to medium-low and put the lid on the pan. Simmer for 18 – 20 minutes or until water is completely absorbed. Do not stir or remove the lid during cooking. Remove from the stove with the lid still on and leave undisturbed for 15 minutes.

Directions: Sushi Rice Seasoning

(2) Prepare the rice seasoning: Combine the seasoning ingredients and stir until the sugar dissolves.

(3) Season the rice: Spread rice out in a shallow pan, drizzle half seasoning over the rice. Using a rice paddle or rubber spatula, cut through the rice and gently fold the rice over to mix the seasoning into the cooked rice. After 1 minute of mixing, drizzle the remaining seasoning then cut/fold for 1 minute. The rice will look damp but it will absorb the liquid in the next step.

(4) Let rice cool: Leave the rice to cool and absorb the liquid for about 20 minutes.

Directions: Poke Bowls

(5) Cook the edamame per package instructions and set it aside.

(6) Prepare the tuna: Cube the tuna into bite-size pieces. In a medium-sized bowl, combine the cubed tuna, gluten-free soy sauce, toasted sesame oil, ginger, green onion, and sesame seeds. Toss to mix.

(7) Prepare the sauce: In a small jar, combine all ingredients and shake well. If you aren’t using it right away, store in the refrigerator.

(8) Prepare the cucumbers: In a small bowl, toss together the cucumbers, rice vinegar, maple syrup, and a pinch of salt.

(9) Plate and serve: Add rice to each bowl, top with avocado, cucumber salad, marinated cubed tuna, and green onions. Drizzle with sauce. Serve with additional sauce.

Eat and enjoy every bite because you can!

This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ seafood recipes

Shrimps and Rice, So Very Nice (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Step 1 - 2

Hold Tight Hold Tight, Want Some Seafood Mama? Does anyone else remember that song? The Andrews Sisters brought it to life and I hear them singing it in my head when I cook seafood. Every time I make shrimp, I think of the words in the song “Shrimps and Rice So Very Nice!” Shrimp are so versatile and delicious, they are great with just about any kind of seasoning you combine them with. This combination of Jamaican Jerk seasoning with sweet corn and butter is wonderful and quick to fix. Enjoy it while you listen to the Andrews Sisters singing this great song! Leftover shrimp are excellent served cold or heated briefly on the stove. You can even toss them into one of our delicious salads. 

Ingredients

1 1/2 cups Jasmine Rice, steamed

3 tablespoons garlic-infused olive oil

4 tablespoons salted butter

1 1/2 pounds raw shrimp, peeled and deveined

1 tablespoon Smoke N Sanity Jerk Seasoning (use code IBSGC10 for 10% discount)

1 teaspoon Kosher salt

Juice of 2 lemons

1/2 cup of corn cut from the cob (about 1 cob)

1 jalapeno pepper, seeded and chopped (optional)

Salt to taste

Directions

(1) Cook the rice: Make your rice according to package instructions.

(2) Prep the ingredients: While the rice is cooking, juice the lemons, cut the corn off the cob, and chop the jalapeno, if using. Melt 2 tablespoons of butter and stir in the Jerk seasoning and 1 teaspoon salt.

Make-ahead note: At this point, you may cover the rice and put the prepared vegetables and butter in the fridge until you’re ready to cook the shrimp.

3) Cook the shrimp: Heat 3 tablespoons of garlic-infused olive oil in a skillet large enough to cook shrimp in one layer over medium heat. Add the shrimp in one layer and cook stirring so both sides get seared, about 1 - 2 minutes per side. Add the 2 tablespoons of butter with the Jerk seasoning and salt mixed in, and add a good grinding of black pepper.

(4) Finish: Add the corn and cook for another minute. Remove from the heat, stir in the additional 2 tablespoons of butter, and the lemon juice. Taste and adjust the salt if needed.

(5) Plate and serve: You can toss the shrimp and the rice together and then spoon onto plates or into bowls. Or create a bed of rice on each plate. Add the shrimp with some of the buttery sauce and corn on top of the rice. Sprinkle with chopped jalapeno peppers if using.

This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ seafood recipes

Coconut Milk Braised Tikka Masala Steelhead (low FODMAP)

20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Korean Chili Paste

Coconut milk and Tikka Masala spices make a wonderful and richly flavored sauce for the fish in this recipe. If you don’t know, Steelhead is very like salmon but it has a milder flavor and isn’t quite as rich as salmon. If you can get Steelhead, I recommend it for this recipe as it balances wonderfully with the rich and creamy sauce. Salmon is, of course, also wonderful.

Ingredients

4 (4-6 ounce) steelhead or salmon filets

1 tablespoon extra virgin olive oil

2-3 tablespoons Smoke N Sanity Tikka Masala seasoning

2 tablespoons maple syrup

2 tablespoons salted butter

1/4 cup Korean chili paste (recipe below)

1 tablespoon fresh grated ginger

1 1/2 cups chopped broccoli

2 14-ounce cans full-fat coconut milk

2 tablespoons gluten-free low sodium soy sauce

1 tablespoon rice vinegar

2 cups steamed Jasmine rice

Fresh cilantro or basil for serving

Directions

(1) Prepare: Make the chili paste (recipe below) and make the rice per package instructions.

(2) Preheat: Preheat the broiler or turn the grill to high heat.

(3) Grill the fish: Place the fish on a baking sheet and rub with olive oil then sprinkle evenly with Smoke N Sanity Tikka Masala seasoning, Drizzle the maple syrup over the fish. Broil, skin side down, until starting to get crisp on top, 3-5 minutes, watch closely so it doesn’t burn.

(4) Make the braising sauce: In a large skillet over medium heat, melt together 2 tablespoons butter, the chili paste, and the ginger. Add the broccoli, coconut milk, soy sauce, and rice vinegar.

(5) Braise the fish: Slide the fish into the sauce and simmer for 5 - 10 minutes, or until cooked to your liking. If the fish is fairly thick, you may need to cover the pan so the fish cooks through more rapidly.

(6) Plate and serve: Serve the fish, broccoli, and sauce over a generous scoop of rice. Top with cilantro or basil.

Eat and enjoy every bite because you can!

Ingredients: Korean Chili Paste

1/3 cup water

2 tablespoons maple syrup

3 tablespoons red miso paste

1 teaspoon red pepper flakes (or less if you don’t like a lot of spice)

1/2 teaspoon rice vinegar

Directions: Korean Chili Paste

(1) Prepare the sauce base: Combine the water, maple syrup, red miso paste, and red pepper flakes in a small saucepan over medium heat. Cook until it starts to bubble then remove from heat and let cool for about 15 minutes.

(2) Add the vinegar: Add the vinegar, stir, and let cool to room temperature.

Make-ahead note: At this point, you may put this sauce in the refrigerator in an airtight container and use it for two to four weeks.

This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes

Teriyaki Salmon with Pineapple Jicama Salsa and Coconut Rice (low FODMAP)

30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 2 • Ok to make-ahead: Steps 1 - 3

My dad loves pineapple, coconut, teriyaki, and salmon. So, this recipe came about as the result of considering how to put all those wonderful flavors together into one delicious meal. It’s tropical, flavorful, and beautiful to look at. I was in Mexico when I created this recipe so I used limon instead of lemon or lime in the pineapple salsa, and it was really delicious. You can, of course, use lemon or lime if you can’t get limon where you live and it will still be great.

Ingredients: Salsa

1 1/2 cups finely chopped fresh pineapple

1 cup jicama, peeled and finely chopped

1/2 cup red bell pepper, finely chopped

1/2 cup green onions or spring onions (green part only) chopped

1 tablespoon lime, lemon, or limon juice

1/2 teaspoon lime, lemon, or limon zest

Kosher salt*

2 tablespoons cilantro, chopped

Ingredients: Salmon

2 salmon filets (with or without skin)

1 tablespoon garlic-infused olive oil

1/2 cup green onions or spring onions (green part only) chopped

1/4 cup gluten-free low sodium soy sauce*

1/8 cup water

2-3 tablespoons brown sugar (depending on how sweet you like it)

1 tablespoon rice vinegar

Ingredients: Coconut Rice

2 teaspoons olive oil or toasted sesame oil*

1 cup jasmine rice*, rinsed and drained

1 can coconut milk* (14 ounces)

1/2 teaspoon kosher salt*

Directions

(1) Prepare the salsa: Combine all ingredients in a bowl. Set aside in the refrigerator. The flavor will be best if it can rest for at least an hour before serving. Stir it a couple of times while it sits.

(2) Make marinade: Combine garlic-infused olive oil, soy sauce, 1/8 cup water, brown sugar, and rice vinegar in a medium bowl.

(3) Marinate the salmon: Add half of the marinade to a ziplock bag or shallow bowl and the other half to a small saucepan and set aside. Place salmon filets in the bag or bowl and marinate for at least 30 minutes.

Make-ahead note: At this point, you can set everything aside for an hour or so until you’re ready to cook.

(4) Cook the rice: Put the rice in a fine strainer and rinse under cold water until the water runs clear. Set aside and let drain. Heat the olive oil or toasted sesame oil in a medium saucepan over medium-high heat. Add the rice and sauté for 2 minutes. Add the coconut milk and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 15-20 minutes, until the liquid has been absorbed. Fluff with a fork.

(5) Cook the salmon: Meanwhile, heat 1 tablespoon garlic-infused olive oil in a medium skillet over medium-high heat. Once hot, add the salmon filets without overcrowding the pan. If the filets have skin, cook them skin side up first. Cook 3-10 minutes on each side depending on the thickness until cooked to your desired doneness. (I like them to be nearly opaque but not dry.)

(6) Make the teriyaki sauce: Meanwhile, heat the reserved marinade in the saucepan over medium heat until it reaches a simmer. Continue to simmer until the sauce is thickened slightly (about 5 minutes).

(7) Plate and serve: On each plate add a scoop of coconut rice, a salmon filet, a drizzling of the teriyaki sauce, and a generous scoop of the pineapple jicama salsa. Serve with additional teriyaki sauce and salsa.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ seafood recipes you might enjoy

Tomato Basil Shrimp (low FODMAP)

15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 2

I just love a rich tomato sauce topped with parmesan and basil and when you add shrimp to that sauce it becomes an unexpected delight. Shrimp are proteins so they have no FODMAPs and you can use fresh or frozen shrimp in this recipe. It’s quick to make and will be a great change of pace for your weekly meal planning. If you’ve made some ahead, feel free to use our 30-Minute Pasta Sauce for this recipe and simply add the cooked shrimp, fresh basil, and Parmesan. It will be delicious!

Ingredients

1 pound medium shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed)

Kosher salt and black pepper

2 tablespoons garlic-infused olive oil

1 carton (26 ounces) diced tomatoes, in juice (I used Pomi chopped tomatoes)

2 bay leaves

1 teaspoon each dry basil and dry oregano

1 pint cherry tomatoes, halved

8 ounces gluten-free dry pasta (I used Andean Dream Quinoa Pasta)

1 1/2 cups lightly packed fresh basil leaves, chopped, plus more for garnish

Directions

(1) Cook the shrimp: Season shrimp with salt and pepper. In a large skillet, heat 1 tablespoon garlic-infused olive oil over high heat. Add shrimp and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Transfer to a bowl and set aside.

(2) Make the sauce: To the same skillet, add the remaining 1 tablespoon of oil and heat for about 30 seconds. Add the bay leaves, dry basil, and oregano. Add the chopped tomatoes and their juice, along with 1/2 cup water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

Make-ahead note: At this point, you can let the sauce cool and then refrigerate the sauce and the cooked shrimp until you’re ready to put the dish together.

(3) Cook the pasta or rice: Meanwhile, cook pasta (or rice), according to package instructions. Drain and return the pasta to the pot in which you cooked it.

(4) Finish: Add the tomato sauce, cooked shrimp, and fresh basil; season with salt and pepper, and toss. Serve immediately, garnished with fresh grated Parmesan and additional fresh basil, if desired.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes you might enjoy

Buttered Corn Shrimp Pasta (low FODMAP)

15 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 4 • Ok to make-ahead: Steps 1 - 4

This is a quick shrimp pasta dish that can be made with fresh or frozen corn and shrimp. Our lemon basil pesto is the perfect fit for this recipe and you can make it in under 5 minutes. The corn, fresh herbs, and shrimp come together in a light and fresh pasta dish that’s sure to please family, friends, and guests.

Ingredients

1/4 cup of our lemon basil pesto or other low FODMAP pesto (recipe below)

1 pound gluten-free dry pasta, such as Delallo Penne Rigate

2 tablespoons garlic-infused olive oil

1/2 stick (4 tablespoons) salted butter

4 green onions (green part only), chopped

2 ears corn on the cob, kernels removed

2 tablespoons fresh thyme leaves

1/2-1 teaspoon chili powder

1/8 teaspoon cayenne pepper

Kosher salt and black pepper

3/4 of a pound raw shrimp, peeled and deveined

1/4 cup dry white wine (such as sauvignon blanc or pinot grigio)

Juice from 1 lemon

2 tablespoons fresh chives, chopped

Directions

(1) Make pesto: Make our Lemon Basil Pesto.

(2) Prepare your ingredients: Cut the corn from the cob. Chop the herbs. Juice the lemon.

(3) Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain but don’t rinse and toss with a drizzle of olive oil.

(4) Cook the corn: Meanwhile, melt together the butter and olive oil in a large frying pan. Add the green onions, corn, thyme, chili powder, cayenne, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes.

Make-ahead note: At this point, you may set the pesto, pasta, and cooked corn aside until you’re ready to prepare the final dish. Depending on how long you leave it, you will need to reheat the pasta and corn, then add the shrimp, cook, and finalize.

(5) Add the shrimp: Stir in the shrimp, tossing with the butter mixture. Add the wine and lemon juice, bring just to a boil, and cook until the shrimp are just pink (about 3-4minutes).

(6) Finish: Remove from the heat and stir in the pesto and chives. Taste and add more pesto, salt, and pepper if needed.

(7) Plate and serve: To serve family-style, toss the pasta, corn, shrimp, and sauce together. Put into a serving bowl and sprinkle with freshly grated parmesan cheese. To plate and serve individually, divide between bowls or plates. Top each with freshly grated parmesan cheese.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

Lemon Basil Pesto

Ingredients

2 cups fresh basil leaves - chopped

1/2 cup fresh dill - chopped

1/4 cup garlic-infused olive oil

1-2 tablespoon fresh-squeezed lemon juice

1 jalapeño pepper, seeded and chopped (optional)

1/4 - 1/2 cup fresh-grated parmesan cheese

Salt and pepper to taste

Directions

(1) Prepare the ingredients: Wash and chop the basil and dill. Seed and chop the jalapeño (if using). Squeeze the lemon juice. Grate the parmesan.

(2) Blend the ingredients: Blend all ingredients except salt and pepper in either a blender or food processor until smooth.

(3) Finish: Taste and add salt and pepper to your liking.

(4) Serve: Serve on soup, pizza, as a dip for bread, or in any recipe that calls for basil pesto.

More Deliciously Low FODMAP™ seafood recipes you might enjoy

Cajun creole lemon butter shrimp (low FODMAP)

25 Minutes • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Steps 1 - 2

Shrimp are delicious with just about any kind of seasoning and this cajun lemon butter combination is particularly wonderful. It’s quick and easy to make so don’t hesitate to prepare this one for company or as a quick (but very special) weeknight meal. Leftover shrimp are wonderful in a salad or heated briefly on the stove.  

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Fish Taco Quinoa Salad (low FODMAP)

45 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 4

This combination fish taco, quinoa, and cabbage salad is simply wonderful. The tangy herb dressing is perfect to bring it all together so you get all the flavor of fish tacos in a nice neat bowl! It’s easy to make and you can cook the fish on your grill or on the stove. It’s all-around a perfect summer supper.

This recipe is now available in our recipe club.

To keep the blog fresh and to make sure our complete recipe archive is easily accessible for you, I am publishing the recipe archive to my new Recipe Club. Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook. 

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Smoked Salmon with Lemon Dill Cream (low FODMAP)

10 Minutes + overnight prep • 3 - 4 hours cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 6+ • Ok to make-ahead: Steps 1 - 7

Smoked salmon prepared in this way is not only delicious, it gets a wonderful color and sheen so it’s a beautiful centerpiece for any table. Even if you're not a huge salmon fan, I encourage you to try this recipe. You might just discover you love it and you will surely get rave reviews. This will serve 6 or more as a hearty main course. You can also prepare it ahead and serve it as the main event in our Salmon Salad with Balsamic Mustard Vinaigrette.

Ingredients: Brine and Salmon

1 cup whisky or gin (I prefer whisky and I used Jameson double-casked)

1 cup water

1 cup dark brown sugar plus more for sprinkling on the salmon before cooking

1/2 cup Kosher salt

1 cup maple syrup

1 tablespoon fresh ground black pepper

3 pounds of skin-on salmon (Steelhead preferred)

Additional maple syrup for basting during cooking

Ingredients: Lemon Dill Cream

3/4 cup lactose-free sour cream

2 teaspoons Dijon mustard

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for a 10% discount)

OR 1 teaspoon Kosher salt

2 1/2 tablespoons fresh dill, finely chopped

1/2 teaspoon granulated sugar

Zest of 1 lemon

Juice or 1/2 - 1 lemon (add half, taste and add more if needed)

1 tablespoon garlic-infused olive oil, if needed, to thin the sauce

Additional Kosher salt to your taste

Directions

(1) Prepare the brine: In a saucepan, combine the brine ingredients and heat over medium heat, stirring frequently, until the salt and sugar have dissolved. Do not boil. Remove from the heat and let cool.

(2) Brine the salmon: Meanwhile, cut the salmon into pieces of approximately equal size (about 2 - 4 ounces each). Put the salmon pieces into the cooled brine submerging the fish as much as possible. Cover and refrigerate for 8 hours or overnight.

(3) Prepare the salmon: Once the salmon has been brined, pour the brine off, rinse the salmon, and pat dry. Then lay the salmon on a rimmed baking sheet and sprinkle with brown sugar. Let sit for an hour.

(4) Prepare the smoker: When ready to cook, place a piece of heavy-duty foil directly on the smoker grate, set your smoker to 180 degrees F, and preheat, lid closed for 15 minutes.

(5) Cook the salmon: Transfer the salmon to the foil on the smoker grill grate. Close the lid and smoke the salmon for 3 to 4 hours or until cooked through (the interior of the fish will be flaky and opaque). For best results, brush the salmon every hour or so with maple syrup during cooking.

(6) Prepare the lemon dill cream: Combine all ingredients except the garlic-infused olive oil in a small bowl and stir well to combine. If needed, add a bit of garlic-infused olive oil to thin the cream. Taste and add additional salt as needed to your taste. Chill until ready to serve.

(7) Finish: When cooked, remove salmon to a platter and garnish with fresh dill. If not serving right away, hold the garnish and cover with a layer of parchment and then a layer of foil to keep warm or to refrigerate until ready to serve.

Make-ahead note: This recipe calls for overnight brining and it smokes for 3 – 4 hours all of which can be done ahead. The salmon is delicious right away or served chilled so you can do all of this ahead of time.

(8) Plate and serve: Serve hot or chilled with lemon dill cream alongside.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

More Deliciously Low FODMAP™ seafood recipes you might enjoy

Panko-Crusted Halibut with Sweet Ginger Butter (low FODMAP)

50 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3

Halibut is a delicately flavored fish so the miso, ginger, and panko give it a robust flavor and crunch. The brown rice and charred broccoli are ideal pairings with this fish for flavor, texture, and color. This recipe is perfect for outdoor cooking and makes for easy clean-up too. You can, of course, cook it in the oven if you prefer.

Ingredients

1 1/2 cups short-grain brown rice (you may substitute white rice if you prefer)

1 tablespoon salted butter

2 teaspoons peeled, grated ginger

1 tablespoon brown sugar

2 tablespoons unsalted butter, at room temperature

4 teaspoons brown rice miso

3 tablespoons garlic-infused olive oil

1 tablespoon canola oil

1/2 cup gluten-free panko bread crumbs

4 (6-ounce) skinless halibut fillets

Kosher Salt and black pepper

1 pound broccoli, florets only, cut into bite-size pieces

1 tablespoon lemon juice

Directions

(1) Pre-heat oven or grill to 375 degrees F.

(2) In a medium saucepan, combine rice, salt, salted butter, and 2 1/4 cups water or stock and bring to a boil. Cover and simmer gently over low heat until the liquid is absorbed, about 45 minutes. Turn off the heat and let stand (covered) for 5 minutes. Fluff with a fork.

(3) In a small bowl, combine ginger, brown sugar, unsalted butter, 2 teaspoons of miso, and 1 tablespoon of garlic-infused olive oil. Mix well, then (if you’re ready to prepare your fish) gently fold in the panko crumbs. 

Make-ahead note: At this point, you may put your ginger butter and cooked rice aside until you’re ready to make your fish.

(4) Rub the halibut with 1 tablespoon of canola oil and lightly season with salt and pepper.

(5) Divide the sweet ginger butter and panko mixture equally and sprinkle in an even layer on top of each fillet, pressing gently to adhere.

(6) Place halibut on foil that’s placed directly on your grill grate or on a rimmed baking sheet lined with parchment or foil in your oven. Roast until the top is golden and fish is cooked to an internal temp of 145 degrees, about 12 to 14 minutes.

(7) In a large bowl, toss the remaining 2 tablespoons of garlic-infused olive oil with the broccoli, season with salt and pepper, and spread out on a second rimmed baking sheet. Put in the oven or grill with the fish, stirring once or twice as it cooks, until crisp-tender and charred, about 5 minutes. Stir in lemon juice and keep warm until ready to serve.

(8) To serve, plate with a scoop of the rice and the halibut over the top with the charred broccoli alongside.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

More Deliciously Low FODMAP™ seafood recipes you might enjoy

Tomato basil shrimp pasta (low FODMAP)

20 Minutes prep • 60 Minutes simmer • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • I had a great time collaborating with my friend Leslie in her beautiful kitchen in Mexico on this low FODMAP recipe. The result is an intensely flavorful dish that’s perfect for family or company alike. Taking time to cook the sauce down brings out the flavors of the herbs so don’t rush it. It’s worth waiting for!

Ingredients

3 tablespoons garlic-infused olive oil

1 teaspoon dry basil

One 26-ounce box or two 14-ounce cans of chopped tomatoes (I like Pomi Chopped Tomatoes)

2 - 3 dry bay leaves

Fresh ground black pepper

Generous pinch of red pepper flakes

4 green onions (green part only) chopped

1/2 cup fresh basil, chopped

1 1/2 pounds of large shrimp, peeled and deveined

1/4 - 1/2 cup of capers, drained

Salt and pepper to taste

1 pound gluten-free pasta (I like Delallo gluten-free corn and rice Penne Regate)

(OR substitute rice if you’re avoiding flour of any sort)

1 tablespoon garlic-infused olive oil

2 tablespoons fresh basil, chopped

Fresh grated Parmesan cheese for serving (optional)

Directions

If the shrimp is frozen, thaw in the refrigerator for about 4 hours. (In a pinch you can also thaw under cool running water for a couple of minutes just before cooking.)

Heat olive oil in a large frying pan or Dutch oven. When oil is hot, add chopped green onions and dry basil and cook for about 2 minutes so the basil releases its flavor.

Add the chopped tomatoes, bay leaves, and fresh ground pepper. Bring to a boil and reduce heat to simmer. Let tomato mixture simmer for 60 minutes, adding hot water 1/2 - 3/4 cup at a time to be sure sauce doesn’t get overly thick while it’s cooking down and developing the flavor.

Make your pasta (or rice if you prefer) according to package instructions. Toss with 1 tablespoon garlic-infused olive oil and 2 tablespoons chopped basil, and keep warm.

When the sauce has cooked down for 60 minutes, add the shrimp, and cook, stirring occasionally until shrimp are just pink through (only about 3-5 minutes).

Add the capers and additional salt and pepper to taste. Remove from heat and stir in the chopped basil.

To serve, make a bed of pasta on each plate and spoon the shrimp and sauce over the top.

Sprinkle with fresh grated Parmesan cheese (optional).

Serve with a side salad and warmed sourdough bread to soak up the extra sauce.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

More Deliciously Low FODMAP™ seafood recipes you might enjoy