Low Fiber Rosemary & Apple Salmon Jerky
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Learn more →Ingredients
4 servings
For the salmon
- 1.5 lb salmon fillet, skin removed
For the marinade
- ⅓ cup apple juice, unsweetened
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 tablespoons of apple juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid apple juice, please tap it and change its rating to Red.
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp turmeric
- 1 tsp fine sea salt
Instructions
- 1
Place the salmon fillet in the freezer for 30 minutes, until firm but not frozen solid — this makes slicing easier and more uniform.
- 2
In a mixing bowl, whisk together the apple juice, coconut aminos, apple cider vinegar, garlic, ginger, rosemary, turmeric, and salt until combined.
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