Baked Salmon With Ginger Miso Marinade

Updated: Mar 30

Of all the foods people can struggle to cook, fish is one of them. In my opinion, this is such as shame as there are so many health benefits to having fish in the diet.

One that stands out to me is the positive effect regular salmon consumption can have with someone with Ulcerative Colitis (UC).


After just 8 weeks, based on the evidence from Simple Clinical Colitis Activity Index (SCCAI) assessment, results from anti-inflammatory fatty acid index (AIFAI) and decreased levels of inflammatory markers C-reactive protein (CRP) and homocysteine, the intake of Atlantic salmon may have beneficial effects on disease activity in patients with mild UC (1).


For more anti-inflammatory recipes try this 2 Minute Turmeric Latte.


Do you have a gut condition like Ulcerative Colitis, Crohn's Disease or Irritable Bowel Syndrome and are struggling to find the right diet for your needs? Book your initial consultation and see how I can help you.

Makes 2

Ingredients

  • 2 tsp sesame oil

  • 1 lime, juiced

  • 1 Tbsp tamari or soy sauce

  • 1 tsp grated fresh ginger

  • 1-2 tsp miso paste (use to taste)

  • Cayenne pepper (optional)

  • 2 salmon fillets, fresh or defrosted, with or without skin



Method

  1. Preheat oven to 180'C

  2. In a small bowl, combine sesame oil, lime juice, tamari, ginger, miso and ginger and stir until combined.

  3. On a baking tray lay down 1 sheet of aluminium foil, and on top place a slightly smaller sheet of baking paper.

  4. For each salmon fillet add one tsp of sauce on the paper before lay the fillet down, skin side up . Evenly cover the fillet with remaining sauce.

  5. Fold the baking paper and aluminium foil over the salmon to create a sealed bag.

  6. Place in the oven and cook for 10-12 minutes, or until cooked.

  7. Serve with steamed vegetables of your choice.


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