This hearty restaurant-style dish—which comes to us from Dr. Leo Galland’s new book The Fat Resistance Diet—is easy to make at home. The green tea rub gives the salmon a nice crunchy crust, and provides heart-healthy, anti-cancer, anti-inflammatory polyphenols.
Green Tea Crusted Salmon
3 (6 oz each) wild Salmon fillets
2 Tablespoons green tea
1 Teaspoon sesame seeds
½ Teaspoon garlic powder
½ Teaspoon dried onion
2 Tablespoons low-sodium soy sauce
Lemon Ginger Salsa
2 ripe tomatoes, chopped
1 apple, diced
2 stalks green onion, finely chopped
juice of 1 lemon
1 tablespoon diced fresh ginger, or 1 teaspoon dried ginger
- Rinse salmon with cold water and pat dry with a paper towel. In a shallow bowl mix the green tea, sesame seeds, garlic, onion, and black pepper. Into another shallow bowl pour the soy sauce, then dip the salmon in the soy sauce and coat well. Take the salmon out of the soy sauce and place into the mixture of spices, allowing the spices to stick to the top and sides of the salmon.
- Place the salmon in a baking pan and put into a preheated oven or toaster oven at 400 degrees. Cook for 12 minutes, or until the center of the salmon turns red to pink.
- Meanwhile, toss tomato, apple, and green onion into a large bowl, and sprinkle lemon juice on top. Add the ginger and mix well.
- Serve the salmon and salsa on the same plate.
Nutrition per Serving: 292 Calories, 26 g Protein, 29 g Carbohydrates, 8 g Fat