Miso Ginger Salmon Bowl
Nourish your body with this fragrant, Umami-packed low-FODMAP miso ginger salmon bowl that is 100% SIBO-friendly. Flaky, tender baked salmon is brushed with a rich glaze made from white miso paste, fresh grated ginger, Tamari, and a hint of sweet maple syrup. Served over a bed of fluffy jasmine rice alongside crisp-tender bok choy and sweet sliced carrots sautéed in garlic-infused olive oil, this single-serving dish delivers vibrant, Japanese-inspired flavor in every warm, comforting bite.
Carefully formulated for delicate digestive systems, this gluten-free and dairy-free salmon bowl provides a rich dose of gut-soothing omega-3 fatty acids without triggering digestive distress. By utilizing low-FODMAP serving sizes of white miso and bok choy alongside fructan-free garlic-infused olive oil, you get authentic savory depth completely free of bloating, gas, or IBS flare-ups. It is an exceptional, anti-inflammatory meal choice for anyone following a strict SIBO protocol, managing gut sensitivity, or looking for a clean, high-protein weeknight dinner.
Serving size
Ingredients
Salmon Bowl
- 5 oz. Salmon Fillet
- ¾ Cup Cooked Jasmine Rice
- 1 Cup Baby Bok Choy, chopped
- ¼ Cup Carrots, Thinly Sliced
- 1 tsp. Garlic-infused Olive Oil
Miso Ginger Glaze
- 1 tbsp. White Miso Paste
- 1 tbsp. Warm Water
- 1 tsp. Tamari
- 1 tsp. Maple Syrup
- 1 tsp. Fresh Ginger, grated
- ½ tsp. Sesame Oil
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Whisk together miso paste, warm water, tamari, maple syrup, ginger, and sesame oil.
Step 3
Place salmon on a lined baking sheet and brush with half of the glaze.
Step 4
Bake for 10–15 minutes, depending on thickness, until salmon flakes easily.
Step 5
While salmon cooks, sauté bok choy and carrots in garlic-infused olive oil until tender.
Step 6
Serve salmon over jasmine rice with vegetables.
Step 7
Drizzle remaining glaze over the bowl before serving.
