For the Salmon
Ingredients:
4 salmon filets
2/3 cup shelled pistachios
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons honey
3 tablespoons country style Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Preheat the oven to 400 degrees Fahrenheit
Line a baking sheet with foil and spray it with olive oil.
Put the pistachios in a plastic bag and pound them with the bottom of a glass to crush them and set them aside.
Whisk together the rest of the ingredients.
Dip the filets in the honey mustard mixture and make sure they are well coated.
Place the salmon on the baking sheet.
Spoon the pistachios over each piece of fish and press them in a bit to make sure each filet is covered in nuts.
Bake for 20 minutes or until the internal temperature of the filets is 145 degrees Fahrenheit.
Sesame Peanut Noodles
Ingredients:
8 oz. package rice noodles
3 tablespoons reduced sodium soy sauce
1 1/2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons smooth peanut butter
2 teaspoons honey
1 thumb sized piece of ginger, minced or grated
2 cloves garlic put through a press or 1/4 teaspoon fodmap garlic replacement powder
1 to 2 tablespoons of water if sauce needs to be thinned.
Directions:
While noodles are boiling according to package directions, whisk together the rest of the ingredients. Add the 1 to 2 tablespoons of water if needed.
Drain the noodles and toss with the sauce.
Serve salmon on top of a bed of noodles.
