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Whether you’re going through treatment now – or trying to kick up your health to prevent cancer – each nutrient you feed your body has a certain job in providing for your body.
Lori Wyble, Oncology Dietitian at the Kellogg Cancer Center at NorthShore, has provided a delicious dinner that the whole family can enjoy. While this takes a little bit to prepare, it is well worth the wait!
Coconut Ginger Poached Salmon
Salmon is loaded with omega-3 fats, healthy fats that possess anti-inflammatory properties. According to early studies, it may even ward of colon cancer. Choose wild-caught Pacific salmon if possible; it’s the most likely to be free of mercury and PCBs that farmed or Atlantic salmon may contain. “Lite” coconut milk could be substituted for those who desire fewer calories or a less-rich meal. This recipe takes about 15 minutes to prepare and an hour to cook – it’ll be worth the wait!
Recipe makes 6 servings
1 lb wild salmon fillet, pin bones removed, cut into 1-inch cubes½ tsp sea salt8 cups homemade or store-bought vegetable broth2 (14.5-oz) cans coconut milk3 (1-inch) pieces of fresh ginger2 shallot bulbs, halved and bruised3 Kaffir lime leaves1 stalk lemon grass, cut into chunks and bruised2 tsp Thai red chili paste (optional)Squeeze of lime juiceChopped scallions, fresh cilantro or fresh mint, for garnish
Nutrition information (per serving):Calories: 413Total Fat: 35 g (27 g saturated, 3 g monounsaturated)Carbohydrates: 8 gProtein: 20 gFiber: 2 gSodium: 275 mgRecipe adapted from One Bite at a Time.