- Prep Time: 30 minutes
- Cook Time: 30 minutes
Ginger Soy Salmon Fillets
Salmon is a great source of protein and also contains potassium, B12 and niacin. It contains as well a high level of omega 3 essential fatty acids. Omega 3 fatty acids reduce the inflammatory response in your body and promote healthy immune system function. It is important to supplement your endometriosis diet with omega 3 essential fatty acids. Eat wild caught fish like salmon, herrings, sardines, cod, mackerel. But just be careful where you buy your fish from, you need to make sure its wild not farmed.
- Tamari * Soy Sauce - 2 tablespoon
- Rice Wine Vinegar - 2 tablespoon
- Sesame Oil - Cold Press - 2 tablespoon
- Palm Sugar - 2 tablespoon
- Garlic Clove - Crushed - 2
- Ginger - Fresh Grated - 1 tablespoon
- Salmon Fillets - Skin on - 4 (avg 200 g each)
In a medium bowl, whisk together coconut oil, soy sauce, rice vinegar, sesame oil, palm sugar, garlic, ginger, sesame seeds and green onions and add to a large ceramic or stainless steel bowl.
Add the salmon fillets and coat with the marinade. Cover and place in the fridge for 3 - 4 hours.
Remove the fillets from the marinade and place on a large sheet of foil, wrap the fillets and place in a baking tray. Bake for 20 minutes at 180C or 350F.
Remove the fillets from the foil, allowing the steam to escape.
This step is optional, I like my salmon crispy, if you do too then lightly coat a skillet pan or large heavy based fry pan with a spray of coconut oil. Finish off the salmon by gently placing the salmon fillets in the pan and cook on a a high heat until each side crisps up. Take care because the marinade contains sugar and this can caramelize and burn – so keep an eye on things.
Serve with salad.