Salmon fillets marinated in soy sauce and ginger
Salmon is a must on your weekly menopause menu. It’s a great source of essential omega-3 fatty acids, fish oil contains anti-inflammatory properties, beneficial to menopausal women for preserving heart, breast and bone health, and even help keep our moods on an even keel. Salmon is also high in protein. Why is protein so important for menopause we hear you ask? Proteins are broken down by the body into amino acids and used to build and repair our muscles, it also keeps our bones sturdy.
Light soy sauce is very low in saturated fat and cholesterol and includes many other vitamins and minerals that are beneficial for our health. Finally, the fresh ginger is an effective anti-inflammatory and antioxidant agent that may help ease any aches and pains.
This easy recipe can be prepared in advance, left to marinade and takes moments to cook. Great with salads, try it with our Kimchi or steamed veggies.
Please buy your salmon from a sustainable source.
Serves: 4
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients
4 pieces’ centre-cut salmon fillet with skin
3 tablespoons low sodium soy sauce
2 tablespoons olive oil
1 tablespoon fresh lemon juice and 4 thin slices of lemon
2 garlic cloves, minced
1 finely chopped shallot
1 tablespoon finely grated peeled fresh ginger
black pepper to season
Knob of lightly salted butter
Method
Whisk together soy sauce, oil, lemon juice, garlic, shallots, ginger, and pepper in a shallow bowl. Add salmon, turning to coat, and marinate, covered, at cool room temperature for an hour, or in the fridge if marinating for longer.
Put an oven rack in middle position and preheat to 200 degrees for a fan oven.
Prepare 4 sections of tin foil on a baking tray
Remove salmon from marinade, don’t discard the marinade yet.
Place each salmon in a section of foil, skin sides down, place a lemon slice on top of each with a small knob of butter, fold up the edges of the foil and add a teaspoon of the remaining marinade, loosely wrap up each salmon in a parcel and ensure all edges are sealed.
Bake on a baking sheet until just cooked through, about 12 minutes, the salmon should be moist and not dry. Lift salmon from skin with a metal spatula and transfer to a plate (discard skins).