Ginger Cilantro Salmon Burgers

SIBO Friendly & Low FODMAP

I love making burgers and patty’s! They’re easy to make and great for meal prepping, especially during busy work weeks. I love making a big batches on the weekend so that I’ve got quick and easy, nutritious and filling meals during the week. These patties are also super versatile and you can switch out the Asian flavours for traditional Scandinavian salmon with dill and lemon or try experimenting with some other fresh herbs!

SIBO Supportive Meal: These ginger cilantro salmon burgers are packed with SIBO supportive nutrients. Wild caught salmon (not farmed) is a good source of Omega 3, an essential fatty acid you can only get through diet. Omega 3’s are anti-inflammatory and also soothing and beneficial for the intestinal mucosal layer in the digestive tract.

Salmon also provides a good, highly absorbable form of protein to keep you full until your next meal so snacking can be limited (to support your migrating motor complex stimulation!). The ginger is also a great prokinetic, which helps to promote movement of your small intestine that may be slowed by the overgrowth of bacteria.

Try starting your day off with these (instead of dinner) to provide you with steady energy throughout the day.

As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.

Recipe:

• 1 8oz can of wild salmon

• 1/4 cup of cilantro (finely chopped)

• 1 tbsp of ginger (peeled & grated)

• 1 tsp sesame oil

• 1 tsp lime juice

• 1 tbsp avocado oil

• 1 tsp salt & black pepper

• 1 tbsp hemp seeds (optional)

• 1 bunch of green lettuce or arugula

• 1/4 cup of cucumber

• 1/3 cup alfalfa sprouts

Directions:

1. Add the salmon to a bowl and mash with a fork. Add in and combine the cilantro, ginger, sesame oil, salt and pepper and lime juice.

2. Form the mixture into patties by pressing hard. If it is too wet, add 1 tbsp of hemp seeds.

3. Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch.

4. Fill a plate with lettuce. Dice the cucumber and add to lettuce. Optional to add sprouts.

5. Add the burgers on top of the lettuce and add more lime juice and oil if needed. Enjoy!

Food Prep Tip: Refrigerate additional patties in an air tight container for up to 2 days or freeze for up to 3 months.