Salmon Patties Recipe | Nutritional Therapy for IBD

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

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

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Dietary Therapies

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Nut Free

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.