This Salmon teriyaki is so easy to cook and is so good for us – as an island nation we really should eat more of it.
Wild-caught salmon is one of the best sources of omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids play an important role in the reduction of inflammation. The inclusion of salmon within the diet promotes a healthy brain and heart, it also provides us with energy and provides the amino acid tryptophan which helps to stimulate sleep.
What you need:
4 skinless, boned wild salmon fillets
For the teriyaki marinade:
2 tbsp tamari (wheat-free soy sauce)
2 tsp grated fresh root ginger
1 tsp honey
What you do:
Mix together all the marinade ingredients.
Place the salmon in a bowl and pour the marinade over the top, stir and cover, leave for 30 minutes.
Preheat the oven to 190°c/375°F/gas 5.
Cut a large square of baking parchment large enough to fit the fish inside and make a parcel.
Place the salmon in the centre of the baking parchment, pour any remaining marinade over and then wrap the fish up in a parcel.
Place on a baking tray and cover with foil. (The aluminium foil needs to be kept away from the fish).
Cook for 15 minutes.
Unwrap the parcel and serve with roasted or steamed vegetables – I like to serve it with courgetti.
If aluminium comes into contact with food some of the foil will leach into the meal, research has shown that this could be bad for our health, especially our brain as aluminium can cross the blood brain barrier.