Salmon with pomegranate salsa
This colourful meal, full of variety and flavour, is low in salt, potassium and phosphate.
Chef
Ingredients
2 salmon fillets (up to 100g per portion)
1 tablespoon honey or maple syrup
1 tablespoon olive oil
1 lemon, zest and juice
Handful parsley (approx. 20g), roughly chopped
1 small red onion, finely chopped
20g pomegranate seeds
To serve
80g baby sweetcorn
80g tenderstem broccoli
200g new potatoes
Method
-
Step 1
Put salmon on a small baking sheet. Make the marinade by mixing the honey or maple syrup, half the olive oil, half the lemon zest and juice and a grind of black pepper together in a bowl. Brush the salmon fillets with the marinade and chill for at least 30 minutes.
-
Step 2
Pre-heat oven to 180°C / fan 160°C / gas mark 4. Bake salmon for 12 to 15 minutes until fillets are cooked through. Whilst the salmon is cooking, put potatoes in a pan, cover with cold water and put on a high heat. Bring to a boil and cook for approximately 15 minutes, until just soft. Drain.
-
Step 3
Fill a saucepan with cold water and add the vegetables, boiling the broccoli and baby sweetcorn until just tender. Drain. Mix the parsley, pomegranate seeds, red onion, remaining olive oil, lemon juice and zest together to make a salsa. Set aside.
-
Step 4
Remove salmon from the oven and serve with the salsa, potatoes and vegetables.
Food facts
Potatoes are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients and serving sizes, making it suitable for those advised to reduce potassium in their diet. If you wish to lower the potassium further, you could consider swapping the potatoes for rice or pasta, ideally using a wholegrain variety for extra fibre.
This recipe is also low in phosphate, however, it does contain some phosphate, mainly provided by the salmon, so if you have been prescribed a phosphate binder, you should take as directed
This recipe is a source of protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
Frozen salmon is often cheaper than fresh, but defrost thoroughly before cooking.
More kidney-friendly food and recipes
-
Natural phosphate and added phosphate – what you need to know
When you have chronic kidney disease (CKD), you may need to manage the levels of phosphate in your diet. Understanding the difference between natural phosphate and the phosphate found in processed foods will help you make the healthiest choices for you, with the support of your kidney dietitian.
-
Kidney Kitchen recipes
You can enjoy a wide variety of delicious and healthy food when you are living with kidney disease. All Kidney Kitchen recipes are analysed and approved by kidney dietitians. Search through our kidney-friendly recipes or filter them by category below.
-
Seared salmon fillet and coriander salad
This zesty, Asian inspired salmon is quick to cook and makes a great summery meal. Why not try cooking it on the BBQ.