This easy-to-make Thai salmon dish, which features soy, sesame, and ginger flavors, is recommended by Magdalena Wszelaki, a certified nutrition coach who specializes in autoimmune disorders and thyroid conditions.
I’ve been told many times by my guests that this is the best salmon they have ever eaten. Given how nourishing this dish is and how fast it is to make, this is a total winner by all accounts.
Note: You can use any other fish as long as it’s a fatty fish, always wild, never farm-raised.
2 lb wild (never farmed) salmon filet
4 tablespoons sesame seeds
1 lime (or lemon), use juice
3 tablespoons soy sauce (or coconut aminos if you are off soy)
2 tablespoons fish sauce
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 bunch chopped red onions
3 cloves garlic, minced
grated rind of 1 lime (or lemon)
1. Preheat oven to 350 degrees F.
2. Place salmon (skin down) in an oiled glass baking form.
3. Combine all ingredients and pour them over the salmon.
4. Cover with aluminum foil but don’t let it touch the salmon.
5. Bake till salmon is just cooked (or it will get dry and hard), about 15 minutes.
6. Slice the salmon into individual portions and serve over buckwheat or brown rice.
Magdalena Wszelaki is a certified nutrition and holistic health coach and founder of Thyroid Diet Coach. She received her education rom The Institute for Integrative Nutrition in Manhattan. For more of her nutritious, whole-food recipes, visit thyroiddietcoach.com/foods-recipes.
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