FODMAP — Modify

Use garlic-infused oil instead of garlic and onion powder; check jam for HFCS.

Ingredients §

Main §

• Roughly 680 g centre-cut slab of salmon, skin removed (any size, adjust other amounts to suit)
• 60 ml apricot jam

Rub blend §

• 2 tbsp paprika
• 2 tsp oregano
• 1½ tsp cumin
• 1½ tsp garlic powder
• ¾ tsp onion powder
• ½ tsp cayenne (more to taste)

Method §

Prep §

1. Take the salmon out of the fridge just long enough to come to room temp. Pat dry if needed.
2. Generously cover the entire fillet with the rub.
3. Gently warm the apricot jam in a small pot on a separate burner over low heat.

Grill §

1. Heat the grill to medium-high.
2. Grill the salmon on one side until about halfway to your desired doneness.
3. Flip the salmon (for a large fillet, two pancake flippers work well).
4. While the second side cooks, spread the warmed apricot jam over the top.
5. Finish cooking to your desired doneness — it doesn’t take long.

Serve §

Serve immediately.

Pairs with §

• Quick Focaccia in One Hour — warm bread alongside the glaze
• Easy Yoghurt Cake — light dessert to follow a rich fish
• Chocolate Balsamic Vinegar — drizzle a few drops over the finished fillet