Miso Marinated Salmon with Sweet Shredded Cabbage

Miso Marinated Salmon

Nutritionally, if you’re using wild-caught salmon, it’ll be a great source of omega 3’s which is particularly important for your immune system, cell membrane fluidity (allowing nutrients and waste to enter and exit your cells more efficiently), and for anti-inflammation. Also, you’re consuming probiotics from the miso. Probiotics add to your microbiome which is the culmination of all beneficial bacteria in your body responsible for over 70% of your immune system. Adding probiotics to your diet means you are adding beneficial bacteria to your microbiome, essentially armouring your immune system more efficiently. Lastly, cabbage is an excellent source of fibre, it is also lower in carbohydrates. and a great source of I-3-C, aka indole-3-carbinol. I-3-C is an amazing compound for men and women because it helps to recycle the estrogen in your body, which, if you’re dealing with painful periods, could mean that this is something you need. Painful periods or bad PMS is often a sign of estrogen dominance, meaning excess estrogen that hasn’t made its way out of the body. Eating foods that are high in I-3-C can help improve your PMS and period symptoms

Ingredients

Serves 2
2 wild-caught Salmon filets
1 tbsp organic miso paste
2 tsp organic sesame oil
2 tsp coconut aminos (this is a soy-free soy sauce alternative)
1 stalk green onion, sliced

2 cups shredded purple cabbage
2 tsps coconut aminos
2 tsps sesame oil
1-2 tbsps rice vinegar
1-2 tbsps sesame seeds

Optional: microgreens or sprouts for garnish

Method

Add berries and mint in a glass and muddle.
Fill glass with ice.
Add lemon juice, sparkling water, and juice (and alcohol if using) to glass.
Stir and enjoy!

1. Preheat oven to 375F. Line a baking sheet with parchment paper.

2. Mix the salmon marinade together and spread it over the top of the salmon filets. Place salmon on the baking sheet and bake for 15 minutes.

3. Meanwhile, sautee the cabbage in a bit of sesame oil and coconut aminos on medium heat. Sautee until the cabbage starts to get soft. When the pan starts to brown a bit, add the vinegar to deglaze, scraping the pan. Add sesame seeds.

4. You can serve the cabbage over rice or on its own with the salmon.

Recipe by Megan Horsley R.H.N