By Dietitian and Nutritionist Alison Bencke
Salmon is a great source of protein in any Crohn's disease diet plan. This dish is even healthier when it's paired with green vegetable stacks. Not a fan of capers? Feel free to leave them out.
- Serves 4
- 4 fresh or defrosted salmon steaks, 4 ounces each
- Canola oil
- Cracked pepper
- 2 cups arugula, lightly steamed, or chopped spinach
- 1 tablespoon capers (optional)
Gently fry salmon with a brush of canola oil, turning once. Make sure the steak is cooked halfway before turning. Grind some black pepper over steaks. Serve on a bed of arugula with capers on each salmon steak and a green veggie stack on the side.
- Nutrition per serving (not including green veggie stacks):
- Calories 180
- Protein 24 g
- Fat 9 g
- Saturated fat 2 g
- Fiber 0.5 g
- Calcium 68 mg
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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.