Prone to indigestion? You might need more ginger in your life.
Salmon is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention. The other ingredient that stands out is ginger which is a great for relieving digestive problems.
In this episode of Happy Belly, dietitian and author Frances Largeman Roth demonstrates how to make a simple but flavorful dinner: Ginger salmon with fingerling potatoes. IBS sufferers often have trouble digesting raw (and sometimes cooked) vegetables, but potatoes are pretty easy on the stomach. Be sure to use fresh ginger for this recipe – the bottled variety just doesn’t measure up!
- 2 salmon fillets, preferably wild
- ½ pound fingerling potatoes, halved
- 2 tablespoons grated fresh ginger
- 1½ teaspoons olive oil
- ⅛ teaspoon salt
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons pure maple syrup
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons mirin (sweet rice wine)
InstructionsPreheat the oven to 400ºF. In a roasting pan, toss the potatoes with 1 tablespoon of olive oil and salt. Roast for 40 minutes, until tender. Meanwhile, in a small bowl, whisk together the soy sauce, ginger, maple syrup, vinegar and mirin. Set aside. In a large sauté pan, heat the remaining olive oil over medium-high heat and add the salmon. Pour half of the soy-ginger mixture into the pan and cook the salmon for 4 minutes per side. Transfer the cooked salmon to each of 2 serving plates. Add the remaining soy-ginger mixture to the pan and warm over medium heat. Remove the potatoes from the oven and divided between the two plates. Pour the warmed soy-ginger sauce over the potatoes and the salmon and serve while hot. Serves 2
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.