Low FODMAP Turmeric Ginger Salmon Burgers

Total time47 min

Prep time20 min

Cook time12 min

Low FODMAP Turmeric Ginger Salmon Burgers

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Ingredients

4 servings

For the patties

1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
1 tbsp fresh turmeric, peeled and finely grated
Turmeric Root Fresh Turmeric Turmeric - EA PRODUCE Organic Turmeric Root Root Turmeric - 6 Oz
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1 tbsp fresh ginger, peeled and finely grated
2 tbsp garlic-infused olive oil, divided
3 scallions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 tbsp fresh cilantro, finely chopped
1 tsp ground turmeric
½ tsp sea salt
¼ tsp black pepper

For the lemon-herb sauce

⅓ cup fresh parsley, finely chopped
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
½ tsp fresh ginger, peeled and finely grated
¼ tsp sea salt

For serving

8 large butter lettuce leaves
1 avocado, sliced (optional)
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
lemon wedges, for serving (optional)

Instructions

1
Make the lemon-herb sauce: whisk together the parsley, extra-virgin olive oil, lemon juice, grated ginger, and sea salt in a small bowl until combined. Set aside.
2
Place half the salmon chunks in a food processor and pulse 4–5 times until roughly chopped but not a paste — you want visible pieces about 1/4 inch. Transfer to a mixing bowl. Add the remaining salmon chunks and pulse the same way, then add to the bowl.

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