Food Myths Busted
The Truth About Our Diet
Home      Steamed Salmon
Sign up below for our free newsletter
Name: *
Email: *

Steamed salmon with soya sauce (serves 4)

Serves 4

The two types of omega-3 fats found in fish are eicosapentaenoic acid (EPA) and docosahexaenoic acid. It’s recommended that we eat two portions of fish a week, and one of them oily. Popular sources of DHA are: salmon, sardines, and tuna. Fish also has a low Glycemic Index, is a good source of proteins and besides omega-3 fats also contains taurine, which combines with the omega-3 fats in fish to give a powerful antiatherogenic effect. Garlic contains two main medicinal compounds: allicin and diallyl sulphides, which can help boost the immune system and fight off cancer. One of the active compounds in ginger, gingerol, may help to suppress tumour growth and tumour blood supply and can kill cancer cells. Current studies show that dark soy sauce, a naturally brewed fermented produce with wheat, has a protective role against the action of acrylamide, a byproduct formed during cooking.  Sesame seed oil has been used as a healing oil for thousands of years as it is naturally antibacterial, antiviral and a natural anti inflammatory agent. Find out more in "Is Your Food Killing You?"
This recipe is so easy to do that you will wonder why I have to even tell you how to make it!

4 Salmon fillets, leave skin on (get your fishmonger to descale the fish, organic fish preferrable)
1 pip garlic, thinly sliced (leave a few minutes after slicing to allow for the enzymes responsible for the formation of the biologically active compounds to work)
½ inch fresh stem ginger, shredded thinly into long strips.
1 tsp. light Soya sauce
1 tsp. dark soya sauce
1 tsp. sesame oil
1 bunch spring onion, thinly shredded
Unrefined salt and fresh pepper or freshly sliced red chillies, optional.


Marinate the fish with sesame oil, soya sauce, strips of garlic and ginger. Place the salmon and its marinade either in heat proof dish, scatter with spring onions and place in a steamer with boiling water for 10 minutes until fish is just cooked. Remove from heat but do not remove the lid from the steamer until ready to serve. Cooking for this time will leave the fish pink on the inside. Serve hot, ideally with steamed rice and stir fried vegetables. A very refreshing dish during the summer months.