Fish sits easy on a touchy stomach when it's steamed instead of seared in a heavy sauce, and this plate keeps things simple: salmon, thin ribbons of zucchini, and a whisper of fresh ginger to settle things further.
Ingredients
- 2 salmon fillets (5 oz each), skin on
- 2 medium zucchini, shaved into ribbons with a peeler
- 1 tbsp fresh ginger, finely grated
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice, plus lemon slices for the steamer
- 2 scallion greens, thinly sliced (green parts only)
- Salt and black pepper, to taste
- Fresh dill, for garnish
Instructions
- Fill a pot with an inch of water and bring to a gentle simmer. Set a steamer basket over the top and lay a few lemon slices in the basket.
- Season the salmon with salt, pepper, and half the grated ginger. Place skin-side down in the steamer basket, cover, and steam for 8 to 10 minutes, until the fish flakes easily.
- While the salmon steams, toss the zucchini ribbons with olive oil, the remaining ginger, and a pinch of salt in a bowl.
- In the last 2 minutes of steaming, lay the zucchini ribbons over the salmon to warm through and soften slightly.
- Plate the salmon and zucchini together, drizzle with lemon juice, and scatter scallion greens and dill on top.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 19g |
| Total carbohydrates | 6g |
| Dietary fiber | 2g |
| Protein | 29g |
| Sodium | 210mg |
Why This Is Good for Your Gut
Steaming keeps the fat content moderate and avoids the heavy oils or cream sauces that can aggravate a sensitive gut. Ginger has a long track record for calming digestive upset and easing bloating, while zucchini and scallion greens bring flavor and fiber without the fermentable sugars found in onion, garlic, or high-FODMAP vegetables.
Serve this alongside a small bowl of rice if you want something more filling, or keep it light and let the salmon carry the plate.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
