Salmon and Sweet Potato Puree

  • Time: 25 minutes
  • Servings: 9
  • Serving Size: 2.0 ounces
  • Stage: 3 Post-Op (Pureed Foods)

INGREDIENTS:

  • Sweet potato - 1 medium (300 grams)
  • Salmon, skinless, uncooked - 240 grams
  • Sea salt - 1/4 tsp
  • Vegetable stock cube, low sodium - 1 cube (10 grams)

INSTRUCTIONS:

  1. Fill a large pot halfway through with water and add the vegetable stock cube. Place over high heat and bring to a boil.
  2. Peel and roughly chop the sweet potato. Add it to the pot and boil for 7-8 minutes or until easily broken with a fork.
  3. Reduce the heat to low and add the salmon. Cover and cook for another 10 minutes or until fully cooked.
  4. Transfer the cooked salmon and sweet potatoes to a food processor or blender together with the sea salt (do not add any of the leftover water). Blend until creamy. Serve and enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Can also be frozen (in individual servings) for up to 2 weeks and defrosted overnight in the refrigerator when needed.

NUTRITION FACTS per serving:

  • Calories 75
  • Protein 6 grams
  • Carbs 7 grams
  • Fat 3 grams
  • Fiber 1 grams
  • Sugar 2 grams
  • Iron 2% DV
  • Calcium 2% DV
  • Sodium 5% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Salmon is a great source of protein for gastric sleeve patients. This recipe uses it in an easy-to-eat way that will prepare you to eat it whole in the next stage.

Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe

salmon-and-sweet-potato-puree-wm.jpg

*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.