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Feel-Good Recipes

Salmon Steaks With Arugula and Capers

Salmon Steaks With Arugula and Capers

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.