[low FODMAP] Teriyaki Salmon Bowl

• Put 4 cups of water (or low FODMAP broth) on to boil. Once it boils turn it off. This is to get it ready for when you want to cook the quinoa.
• If you are using fresh ginger dice the 1 tbsp of ginger
• Turn a sauce pan on to medium heat.
• Add the 1/3 of a cup Rice Vinegar to a measuring cup. Now you can add brown sugar until it reads 2/3 of a cup. Add soy sauce until it reads 1 1/3 of a cup. Add remaining Teryaki Sauce ingredients(tbsp Ginger, Infused Garlic Oil, Pepper Flakes (optional)) and pour into a sauce pan on Medium.
• Cook the sauce for 10 mins or until the brown sugar dissolves. Decide if you are doing this the quick way of the Maximum flavour way.

Maximum Flavour – Marinade Salmon

• Allow to teriyaki sauce to cool.
• Add 4 portions of salmon (2 pounds) to zip lock bag.
• Add teriyaki sauce to zip lock bag and allow to marinate for 2 hours. More if you have time but after 4 hours you don't get a lot of added flavour.
• Once Salmon is marinaded take the salmon out and place on baking sheet or grill. (Reserve the marinade for a sauce) and cook it for 20 mins at 400f. Or until you think it's ready.
• Turn a pan on to medium heat. Pour in Marinade. Heat the Teriyaki sauce and whisk in 1 tbsp of cornstarch. (This will thicken up the marinade into a sauce.)

Quick cook

• If you don't have a lot of time. Make the teriyaki sauce and whisk in 1 tbsp of cornstarch. Really stir it in. This will thicken the sauce and allow it to "stick" to the salmon.
• Paint the teriyaki sauce onto the salmon and cook for 20mins @ 400f. Or until you think it's ready.

Cooking the veggies

• Turn your quinoa water (or low FODMAP broth) pot back on and pour in the quinoa. When the salmon is done this should be done.
• Saute the bok choy stems for about 8 mins. Us a little bit of oil and stir occasionally.
• Place a frying pan on the stove and turn on to medium heat. (For Spinach)
• Saute the fresh spinach. Add just enough spinach for a single layer. There is no need to add oil.
• As the spinach cooks add another handful. Never more than a single layer but you can just keep cooking it. It should shrivel and turn dark green but not burn. Again you don't need to add any oil.
• Once all the spinach is cooked add the edamame in for the last minute of cooking to get warm.

Bowl Assembly

• Add 1 cup of quinoa to a bowl. Lazy stir in 1/4 of the bock choy, spinach and edamame. Lazy stir mean you aren't trying for a complete mix just enough so the ingredients aren't all together but they also aren't uniform. This creates pockets of different flavours.
• Cut salmon into bite size pieces and add to the bowl. Add a quarter cup of Teriyaki sauce over top of the bowl.
• Sprinkle a tsp of Sesame seeds to garnish it.
• Eat it! Love it! Rate it!