Zingy Teriyaki Salmon
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Zingy Teriyaki Salmon

Salmon is a fatty fish loaded with healthy omega-3 fatty acids and vitamin D, which plays an important role in supporting our immune systems. However, not all salmon is created equal – farmed salmon contains up to three times more saturated fat than wild salmon. Additionally, wild salmon is higher in vitamin D, and minerals such as iron, zinc and potassium, so opt for wild salmon over farmed salmon, if possible.
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Serves
Serves 2-4
Difficulty
Easy
Total Time
39 Minutes
Ingredients
1 tbsp of extra-virgin olive oil
3 tsp of soy sauce
Zest and juice of 1 lime
2cm piece of fresh root ginger, grated
A small handful of fresh coriander, finely chopped
2 wild salmon fillets
1 red pepper, halved and deseeded
10 cherry and/or baby heritage tomatoes
Salad leaves of your choice, to serve
Method
Step 1

Preheat the oven to 200°C (400°F/gas 6) and line a baking sheet with baking paper or foil.

Step 2

In a large bowl, mix together the oil, soy sauce, lime zest and juice, ginger and fresh coriander. Place the salmon in the marinade and set aside for 15 minutes.

Step 3

Place the marinated salmon, pepper halves and tomatoes on the lined baking sheet and cook in the oven for 15 minutes.

Step 4

Remove and serve on a bed of salad leaves. options For a vegan option, replace the salmon with firm tofu, cut into chunks. For a gluten-free option, replace the soy sauce with tamari.

Recipe courtesy of The Immunity Cookbook by Kate Llewellyn-Waters. Available here. 

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