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Low FODMAP Salmon Brown Rice Nourish Bowl with Quick Pickles closeup

FODMAP IT! Salmon Brown Rice Nourish Bowl with Quick Pickles

This FODMAP IT! Salmon Brown Rice Nourish Bowl with Quick Pickles is easy to make, light and healthy. Perfect for a dinner when you want to feel nourished.

Course: Dinner, lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 4 Servings
Calories: 521 kcal
Author: Dédé Wilson


  • 12- ounces (340 g) total of carrot, slender daikon and mini-cucumber, trimmed, (carrot and daikon peeled) and sliced crosswise thinly (1/8-inch/3 mm thin)
  • 2 teaspoons kosher salt, plus extra
  • 4, 4 to 5- ounce (115 g to 140 g) salmon filets
  • 3 ½ tablespoons Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
  • Freshly ground black pepper
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • A few drops of low FODMAP hot sauce such as Tabasco or Texas Pete
  • ¼ cup (16 g) thinly chopped scallions, green parts only
  • 2 tablespoons cilantro leaves
  • Cooked brown rice, hot


  1. Position rack in middle of oven. Preheat oven to 250°F/121°C. Line a sheet pan with parchment paper for easy cleanup.
  2. Place thinly sliced veggies in a non-reactive colander set in the sink and sprinkle with 2 teaspoons of kosher salt, making sure they are evenly salted (I like to massage the salt in with my hands). Allow to sit for 20 minutes while oven preheats and you begin to cook salmon.
  3. Meanwhile, place the salmon skin side down on prepared sheet pan. Brush with about 2 tablespoons of the oil and season with salt and pepper. Slow roast for about 20 minutes or until just cooked through.
  4. While salmon is cooking, whisk together the vinegar, sugar, salt and pepper in a non-reactive bowl until sugar dissolves. Add the vegetables, remaining oil, scallions and cilantro and stir together well. Allow to sit while salmon is in the oven.
  5. When salmon is done serve with hot brown rice and quick pickles. Extra pickles can be refrigerated for up to 3 days in an airtight container.



  • If all you can find is larger, seedier conventional cucumbers you can still make this dish. Cut the cucumbers in half lengthwise and scoop out the seeds, then cut into half-moon shapes.
Nutrition Facts
FODMAP IT! Salmon Brown Rice Nourish Bowl with Quick Pickles
Amount Per Serving
Calories 521 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g5%
Cholesterol 51mg17%
Sodium 1204mg50%
Potassium 451mg13%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 5g6%
Protein 24g48%
Vitamin A 50IU1%
Vitamin C 2.2mg3%
Calcium 11mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.