This Dinner IBS Recipe Eight is a delightful IBS friendly diet to be served on the eighth day of week 2.
Salmon with Yellow Pepper Couscous – Serves 1
1 fresh salmon fillet
Salt and freshly ground black pepper; to taste
1 cup water
1/2 cup bulgur
5 teaspoons olive oil, divided in 3 equal parts
1/2 small red onion, thinly sliced
1/2 yellow bell pepper, sliced
1/4 cup fresh spinach leaves, chopped
1 wedge freshly squeezed lemon juice
1 tablespoon raspberry yogurt
Season the salmon with salt & pepper by rubbing it on thoroughly on all sides. Let it sit at room temperature for 10 minutes. Boil the water in a pot. Add in the bulgur. Remove the pot from the heat and let it cool for 5-10 minutes. Pre-heat a small skillet over med-high heat. Add the olive oil. Wait until it sizzles. Add the red onion and bell pepper. Let it simmer for 2-3 minutes. Remove and place in a mixing bowl. Add the spinach leaves, olive oil, lemon juice and couscous. Mix well and scoop contents onto a plate. Add the remaining olive oil to the pan. Wait until it sizzles. Add the salmon to the pan and let it cook for 4-5 minutes on each side or until cooked through. Combine the salmon to the plate. Top the salmon with the raspberry yogurt. Serve immediately.
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