Low FODMAP salmon with cucumber-salad and lactose-free sour-cream reminds me of summer. I don’t know why I mostly eat it in the summer-months, as salmon is something you can get all year round, but for me, this is a summer-dish. And the best? It’s naturally low FODMAP!

Low FODMAP salmon with cucumber

Make the cucumbersalad some hours in advance:

3/4 cucumber

1,5 dl./ 3/4 cup water

1,5 teasponn sugar

1/2 teaspoon salt

1,5 teaspoon white vinegar

1/4 teaspoon black pepper

Method:

Chop the cucumber in very thin slices. You can use a grater or a cheese-slicer (a Norwegian thing, but I think you can get it abroad too….). Put the rest of the ingredients in a bowl and add the slices cucumber. Let it sit on the bench for some hours.

For the rest of the dish you will need:

Salmon

Potatoes

Lactosefree sour-cream

Salt and pepper. (I used some thyme because that’s what I had of green herbs, but you can use dill too)

Lemon

Method:

You can either fry the salmon, steam it or like I did: Bake it: 200 degrees C./392 degrees f. Season the salmon with salt, pepper and your chosen herbs and bake the salmon for 8-10 min. depending of how thick the salmon-slices are.

Boil the potatoes.

Serve the salmon with potatoes, lactose-free sour-cream and rinsed cucumber-salad.

If you have leftover fish you can make fish-soup!