Salmon Burger with Miso Tahini & Butternut Squash

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Salmon Burger with Miso Tahini Sauce & Butternut Squash

Prep:

Cook:

2 servings

Unknown

Save

Salmon Burger with Miso Tahini Sauce & Butternut Squash

Ingredients

4 salmon patties

butternut squash

Miso tahini sauce

Salmon Patties

ingredients

1 cup water

1 lb salmon fillet

2 tsp lemon juice

½ cup finely chopped onion

2 tsp parsley flakes

½ tsp garlic purée or paste

2 medium eggs or ½ cup egg whites

¼ cup IBD-friendly mayonnaise

½ cup fresh ground flax seeds

cooking spray or 4 TBSP canola oil

Butternut Squash

ingredients

2 cups peeled, diced butternut squash

1 tsp extra virgin olive oil

2 cloves garlic minced

½ tsp chopped fresh sage

salt and pepper to taste

Miso Tahini Sauce

ingredients

¼ cup warm water, more to taste

1 TBSP miso (should buy refrigerated miso as it has live good bacteria)

⅓ cup tahini

1 tsp orange zest

1 tsp lemon juice

1 TBSP finely chopped cilantro leaves

1 TBSP tamari

4 salmon patties

butternut squash

Miso tahini sauce

Salmon Patties

ingredients

237 ml water

454 grams salmon fillet

2 tsp (10 ml) lemon juice

26 grams finely chopped onion

2 tsp (10 ml) parsley flakes

½ tsp (2.5 ml) garlic purée or paste

2 medium eggs or 120 ml egg whites

60 ml IBD-friendly mayonnaise

68 grams fresh ground flax seeds

cooking spray or 4 TBSP (60 ml) canola oil

Butternut Squash

ingredients

340 grams peeled, diced butternut squash

1 tsp (5 ml) extra virgin olive oil

2 cloves garlic minced

½ tsp (2.5 ml) chopped fresh sage

salt and pepper to taste

Miso Tahini Sauce

ingredients

59 ml warm water

1 TBSP miso (should buy refrigerated miso as it has live good bacteria)

74 grams tahini

1 tsp orange zest

1 tsp lemon juice

1 TBSP finely chopped cilantro leaves

1 TBSP tamari

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

IBD-AID P1

Dietary Requirements

Meal Type

Dinner

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Serve fish patties and baked butternut squash with miso tahini sauce.

Salmon Patties

instructions

To poach the salmon, heat water in a large non-stick skillet.
Place salmon fillets with skin-side down on the pan and cover.
Cook 5 to 10 minutes, depending on the thickness of the fillet, until firm and done.
Discard the skin of the fish and mix the poached fish with lemon juice.
Add chopped onion, parsley flakes, and garlic purée, and mix well.
In a separate bowl, whisk together the eggs and mayonnaise.
Combine with salmon mixture.
Add ground flax seeds a bit at a time until they hold together to form patties.
Shape into 4 patties and fry in nonstick pan using cooking spray or small amount of canola oil.

Butternut Squash

instructions

Preheat oven to 400°F (205°C)
In a large bowl, mix butternut squash with olive oil and garlic. Season with salt and black pepper.
Arrange coated squash on a baking sheet and bake for 20-25 minutes until squash is tender.