Wednesday, 15 June 2011

Soy Ginger Salmon

This marinade also works well on chicken or any firm white fish. You can make up extra of the marinade and store it in a jar in the fridge for about a month or so. I like to serve this with jasmine rice and brocolli dressed in sesame oil and garlic for a lovely supper.

2 fillets salmon
1 tablespoon honey
1 teaspoon ground ginger
1 teaspoon fresh grated ginger
1 tablespoon dark soy sauce
1 tablespoon sweet white miso (optional - you can find this in health food shops and some supermarkets)

Serves 2
Mix together all the ingredients except the salmon to make the marinade. Pour over the salmon fillets and allow to marinade for at least 20 minutes.

Line a grill pan with foil and heat grill to medium-high. Wipe excess marinade of salmon and place on pan. Grill for about 8 minutes or until the centre of the salmon is just opaque.

Arthritis diet notes:
This is a pretty neat anti-inflammatory supper. Salmon is rich in omega 3 fatty acids which have been proven to help reduce inflammation in arthritis. Buy wild or organic salmon if you can because it is much richer in these good oils than the farmed kind. You can read more about ginger in this post in the 'Arthur investigates...'series.

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