Hoisin Salmon with Mashed Potatoes
- Time: 30 minutes
- Servings: 3
- Serving Size: 4.0 ounces
- Stage: 6 Post-Op (Transition Foods)
INGREDIENTS:
- Salmon, uncooked - 210 grams
- Hoisin sauce - 2 tsp (10 grams)
- White potato - 1 medium (200 grams)
- Nutritional yeast - 1 tsp (1 gram)
- Sea salt - 1/4 tsp
- Black pepper - 1/8 tsp
- Hemp seeds - 1 tbsp (10 grams)
INSTRUCTIONS:
- Preheat the oven to 200°C or 400°F.
- Peel and roughly chop the potato. Boil it for 12-15 minutes or until easily broken with a fork.
- Place the salmon in a baking dish with aluminum foil or parchment paper underneath and place it in the oven for 10 minutes.
- Carefully remove the salmon from the oven and pour the hoisin sauce on top. Bake in the oven for another 7-10 minutes or until fully cooked.
- Mash the potato and mix in the nutritional yeast, salt, pepper, and hemp seeds.
- Once the salmon is ready, serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days.
NUTRITION FACTS per serving:
- Calories 195
- Protein 17 grams
- Carbs 13 grams
- Fat 9 grams
- Fiber 2 grams
- Sugar 2 grams
- Iron 5% DV
- Calcium 2% DV
- Sodium 13% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Hoisin sauce can usually be found in the Asian aisle of your local grocery store. You can also use teriyaki sauce instead of hoisin sauce to swithc it up every once it a while.
Tags: dairy-free, high-protein, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.