Low-FODMAP recipes are hard to make diverse and flavorful. I really try to diversify my diet and my proteins, so using different kinds of fish is a great way to do that.
I saw Pioneer Woman making this recipe, and instantly knew I could make it low-FODMAP. The key is to only use green onion tops, do a homemade seasoning instead of a blended one, and using gluten free bread crumbs! With these switches, you get a delicious and low-FODMAP burger that is perfect on top of a gluten free roll. The perfect sandwich to add to my cooking routine.
Ingredients:
- 4 Gluten Free Buns
- For Salmon Patties
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- Oregano, paprika, red pepper, parsley
- 1/2 lemon, juiced
- Garlic free hot sauce
- 12 ounces of canned salmon
- Scallion greens
- 1/2 cup gluten free breadcrumbs
- 1/4 cup olive oil
- For Mayo Sauce
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 2 teaspoons chopped capers
- Garlic free hot-sauce
- Salt and Pepper
How To:
- Mix together all the patty ingredients and form into 4 patties.
- Place a skillet over a medium-high heat and add the oil. Add the patties and cook until golden, about 4 to 5 minutes per side. Drain on a paper towel.
- Mix together mayo sauce ingredients.
- On a gluten free bun, place a patty and top with some sauce. Add on some lettuce, and you’re set!
So, will you be making these recipes? Even if you aren’t following the diet, I suggest trying the original version!
All thoughts and opinions are my own.