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Sticky soy salmon and aubergine

FullSizeRender-7Sticky salmon is one of my favourite go-to’s, and after rediscovering my love for aubergine in my cheesy aubergine bake the other week, I stumbled across an amazing recipe by the food medic. I tweaked the recipe to make it FODMAP friendly and added in a couple of extra bits and this is what I came up with… a delicious sweet, sticky soy fish and vegetable dish!

Sticky soy salmon and aubergine

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 aubergine
  • 2 salmon fillets
  • 150g uncooked prawns (optional)
  • handful of tenderstem broccoli
  • 2 tbsp garlic oil
  • 2 tbsp tamari
  • 2 tbsp maple syrup
  • splash of lime juice
  • chilli flakes
  • handful of chopped spring onions (green part for low FODMAP)
  • handful or parsley

Directions

  1. in a bowl mix tamari, garlic oil, maple syrup, lime juice and a sprinkle of chilli flakes. dip in your salmon fillets and prawns and leave to marinade in a air tight container for a couple of hours, saving the rest of your marinade.
  2. heat oven to 180C fan. cut your aubergine in half and lightly score in a criss-cross pattern.
  3. place aubergines into a baking dish and using a spoon, pour half of the remaining tamari mixture and rub into the aubergine. place in the oven for 20 mins
  4. add broccoli to the dish with the aubergines and pour remaining marinade over, along with a sprinkle of spring onions and chopped parsley. cook for a further 15 mins
  5. whilst the aubergines are cooking, place salmon onto a baking tray covered in foil and cook for 7 mins. add prawns and cook for a remaining 7-10 mins, or until pink
  6. serve up on a plate of leaves (or for my bf i used egg fried rice) and enjoy!

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