Low FODMAP Coconut Crusted Salmon Cakes
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4 servings
For the salmon cakes
- 1 lb fresh salmon fillet, skin removed
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
- 3 tbsp cassava flour
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tbsp apple cider vinegar
- 1 tsp salt
For the crust
- 1 cup unsweetened shredded coconut
For cooking
- 3 tbsp coconut oil
For the dipping sauce
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Stir together the gelatin powder and cold water in a small bowl and let stand for 5 minutes until the gelatin blooms and the mixture turns firm and gel-like.
- 2
Whisk together the parsley, apple cider vinegar, coconut aminos, ginger, and honey for the dipping sauce in a small bowl until combined. Set aside.
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