![Broiled Salmon With Chile, Orange and Mint](https://img.gluten.ai/recipe-images/4c01ca7942f96474fad3465978fd63d6df82cf2d5afb96011e453bc474576d6f.jpg)
weekday•lunch•weeknight•seafood•quick•easy•main dish•dinner•main course
Broiled Salmon With Chile, Orange and Mint
For Irritable Bowel Syndrome Ibs
Low Fodmap
430 kcal
32 gfat
1 gcarbs
32 gprotein
Nutrition Notes
Low Fodmap *
Recipe is low FODMAP-friendly mostly, but dairy butter can be an issue for some. Replace with a lact...
For Irritable Bowel Syndrome *
The recipe appears to be IBS-friendly. Salmon is easily digestible and the recipe lacks common trigg...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 teaspoon red-pepper flakes
- 1 1/2 teaspoons orange zest
- 3 tablespoons finely chopped mint
- Kosher salt and black pepper
- 4 (5- to 6-ounce) salmon fillets
- Flaky salt, for serving (optional)
Preparation
- 1
Step 1
Turn on the broiler and position the oven rack to sit about 6 inches below it. - 2
Step 2
In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside. - 3
Step 3
Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet. - 4
Step 4
Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired. Bon appetit!
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