Ginger Soy Salmon Filets
Salmon. One of my favorite dinner proteins. Tasty, nutritious, versatile, and cooks in minutes. Perfect in my book. Salmon is total brain food, giving you a good dose of inflammation reducing Omega 3 Fatty Acids. Perfect to add to your families weekly dinner repertoire. Introducing it early in life will definitely increase the likelihood of your kiddos liking it and them building a taste for it. The recipe below is super kid friendly as well. Salmon can be pricey so my favorite way to incorporate this on a regular basis is to purchase it in frozen filets. Its convenient, defrosts quick, and leaves you with perfectly portioned pieces. I purchase mine from Whole Foods Market, which I know seems like it would be more expensive, but oz for oz happens to be a really good deal. They've always got some on sale. I feel like if I'm going to have animal sources of protein it's important to learn a bit about sustainable farm and fishing practices. If your interested, check out that link. Really interesting stuff.
This recipe incorporates fresh garlic and ginger. Full of antioxidants and flavor, try incorporating both of these as much as possible into your diet. Fresh ginger is great added to warm water with lemon or tea, and I like to keep it in the freezer so none goes to waste.When buying ginger, it will look like a gnarly, twisted root (which it is). If dirty just give it a rinse, chop off a 1 inch piece and peel it. Now your ready to chop it into pieces as big or small as you'd like.
Ingredients:
2 defrosted Salmon filets
2 pieces of aluminum foil, large enough to form packets around the Salmon
1 inch of ginger root chopped
2 cloves garlic chopped (1 for each piece of Salmon)
2 Tbs low sodium soy sauce or Tamari
Drizzle of sesame oil (small drizzle onto each filet, optional)
Place one Salmon filet on each piece of aluminum foil, top with garlic/ginger, soy, then sesame oil. Close the aluminum foil to create a packet for each. Place each package on a baking sheet and bake at 375 for 12 minutes or until Salmon feels firm to the touch and flakes with a fork.
