GutRx Lemon Coconut Marinated Baked Salmon
- Servings -
- My Notes -
INGREDIENTS
- 0.5 cup Coconut Milk - canned
- 1 Lemon - juiced
- 2 tablespoon Olive Oil
- 0.5 teaspoon Lemon - chopped,peel
- 0.13 teaspoon Salt - optional
- 1 piece Salmon - medium size,cut in half
- 1 Lemon - cut into thin slices
- 0.5 teaspoon Clover Honey
INSTRUCTIONS
- Mix together marinade ingredients and marinate the pieces of salmon in the fridge for at least one hour.
- Preheat oven to 350 F, and place salmon pieces on individual pieces foil, pour extra marinade on top of the salmon, then a lemon slice on each piece, and wrap in foil. Bake for 10-14 minutes.
NOTES
We recommend using Native Forest brand unsweetened, no thickeners coconut milk and clover or raspberry honey (North American honey has equal fructose to glucose, so this is less likely a FODMAP trigger).
Honey contains fructose. Northern latitude honey (clover, raspberry, alfalfa) contain a closer ratio of fructose to glucose than tropical honey (like the honey that Monash University tested and noted as a high fodmap food). Since northern latitude honey contains a closer ratio of fructose to glucose, this improves fructose absorption and we find that many people with fructose intolerance can enjoy a small amount of northern latitude honey. Please try this and see how you do (easy enough to test out in tea, like Rooibos tea).
Guest Guru Patsy Catsos recommends to her patients and readers, to not include honey. If you were referred to GutRxGurus by Patsy, please omit honey from this recipe. We're happy to make a suitable substitution suggestion. Feel free to post a question in the forum!
