Soy Poached Salmon
Dealing with a chemo palate can easily give you the blahs about cooking and eating, as can the recommended foods of a bland diet. It often feels as if nothing works anymore. Although everyone’s tastes are different, eating fish can be challenging, especially the oily fish that are so good for us. This recipe can help make fish something you look forward to. In or out of treatment, this easy recipe is one of my personal favorites. It has to be one of the fastest ways to turn a simple piece of poached salmon into a delicious feast. Make the monotony of mealtimes a thing of the past.
- 2 medium shallots, quartered
- 1-inch piece of peeled ginger, cut in ¼-inch slices
- 2 garlic cloves, smashed left whole
- 2 tablespoons soy sauce (see Ann’s Tips)
- 2-inch piece of lemon peel
- Juice from one lemon
- 1 teaspoon sugar
- ¾ cup water or broth
- 4 (3-ounce) fillets of wild caught salmon
- Cilantro, for garnish
1. In a wide, deep skillet bring the shallots, ginger, garlic, soy sauce, lemon peel, lemon juice, sugar and water to a boil. Reduce heat and simmer for at least 10 minutes.
2. Just before serving, add the salmon, cover and cook for 8 minutes. Turn off the heat and continue to steam for 2 to 3 minutes.
3. Remove the salmon from the pot, and turn the heat up to medium-high. Reduce the sauce for about 3 to 5 minutes or until desired consistency. Pour over the salmon and serve with chopped cilantro.
If you’re worried about your salt intake, use low sodium soy sauce.
The most recent studies have shown that eating moderate amounts of soy is safe for those with hormone receptive breast cancers. The AICR recommendation is 1to 2 regular servings of whole soy products a day. A regular serving is 1 cup of soy milk, ½ cup of either tofu, tempeh or beans.