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Soy Poached Salmon

Name: Soy Poached Salmon
Prep time: 20

(7 votes, average: 4.14 out of 5)

20 min prep

4 servings

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10 ingredients

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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 Chef 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

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Nutrition Facts

Calories

217 cals

Fat

12 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g

Carbohydrates

9 g

Sugar

4 g

Fiber

2 g

Protein

19 g

Sodium

497 mg

Directions

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.
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.
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.

Chef Tips

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 1 to 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.