Kathrynne Holden, former National Parkinson Foundation dietitian, looks at nutritious and varied meal plans for people with Parkinson’s with chewing and swallowing issues. This delicious and health salmon recipe is easy to chew, and calls on store cupboard ingredients to create a tasty lunch, or light supper.
Enjoy it as part of our Parkinson’s-friendly one-day menu, designed by Kathrynne to help ease chewing and swallowing problems.
Kathrynne says: “I love this easy-to-chew recipe because it features salmon, a valuable source of heart-protective fats, as well as excellent protein. The vegetables make it almost a one-pot meal, while the creamy sauce mixed with the baked potato makes each bite much easier to swallow.”
Healthy salmon recipe: salmon and vegetable potato topper
Serves 2
Ingredients
- 350ml milk or milk alternative
- 230g thinly sliced carrots, cooked and drained
- 230g canned salmon, drained
- 90g grated Cheddar cheese or vegan cheese
- 4 tbsp minced onion
- 4 tbsp minced bell peppers
- 2 tbsp unsalted butter
- 1 1/2 tbsp whole wheat flour
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground thyme
- ground marjoram
- pre-baked potatoes
Method
- In a medium-sized saucepan, sauté the onion and bell peppers in butter for five minutes or until vegetables are tender.
- Combine the flour, garlic powder, thyme and marjoram. Stir into onion mixture. Heat and stir for one or two minutes.
- Remove from heat. Slowly stir in the milk or milk alternative.
- Return to heat and stir until the sauce becomes thickened and reaches the boil.
- Stir in the cheese, cooked carrots and salmon and heat through.
- Split the baked potatoes and fluff the insides with a fork. Discard the potato skins.
- Spoon the salmon mixture over potatoes and stir lightly to blend with and moisten the potato.
