Interstitial Cystitis Friendly Ginger-Scallion Salmon Fillets
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Learn more āIngredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- Ā½ tsp fine sea salt
- Ā¼ tsp ground turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 1 tbsp coconut oil
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
Ingredient noteInterstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~3/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Ā¼ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 4 scallions, thinly sliced, white and green parts separated
Ingredient noteInterstitial cystitis flags onions and the allium family as common bladder irritants, especially raw, but scallions are milder and are used cooked or in small amounts here, so they are likely tolerated by many with interstitial cystitis. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Can be omittedfresh cilantro
- 1 lime, cut into wedges (optional)
Can be omittedlime
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the salt and turmeric, then sprinkle evenly over both sides of each fillet. Let the fillets rest at room temperature for 10 minutes.
- 2
While the salmon rests, whisk together the coconut aminos, fresh ginger, apple cider vinegar, honey, and ground ginger in a small bowl. In a separate small bowl, stir the arrowroot starch into the cold water until fully dissolved; set both aside.
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