Sticky 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
- 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
- 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.
- heat oven to 180C fan. cut your aubergine in half and lightly score in a criss-cross pattern.
- 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
- 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
- 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
- serve up on a plate of leaves (or for my bf i used egg fried rice) and enjoy!