Soy Poached Salmon | Cook for Your Life
Soy Poached Salmon - Cook For Your Life- anti-cancer recipes

Soy Poached Salmon

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Dealing with a chemo palate can easily give you the blahs about cooking and eating, as can the recommended foods of a bland diet. It often feels as if nothing works anymore. Although everyone’s tastes...


  • 2 medium shallots, quartered
  • 1 inch piece of peeled ginger, cut in ¼-inch slices
  • 2 garlic cloves, smashed left whole
  • 2 tablespoons soy sauce (see Ann’s Tips)
  • 2 inch piece of lemon peel
  • Juice from one lemon
  • 1 teaspoon sugar
  • ¾ cup water or broth
  • 4 (3 ounce) fillets of wild caught salmon
  • Cilantro, for garnish
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Nutrition Facts


217 cals


12 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g


9 g


4 g


2 g


19 g


497 mg


  1. In a wide, deep skillet bring the shallots, ginger, garlic, soy sauce, lemon peel, lemon juice, sugar and water to a boil. Reduce heat and simmer for at least 10 minutes.
  2. Just before serving, add the salmon, cover and cook for 8 minutes. Turn off the heat and continue to steam for 2 to 3 minutes.
  3. Remove the salmon from the pot, and turn the heat up to medium-high. Reduce the sauce for about 3 to 5 minutes or until desired consistency. Pour over the salmon and serve with chopped cilantro.

Chef Tips

If you’re worried about your salt intake, use low sodium soy sauce.

The most recent studies have shown that eating moderate amounts of soy is safe for those with hormone receptive breast cancers. The AICR recommendation is 1to 2 regular servings of whole soy products a day. A regular serving is 1 cup of soy milk, ½ cup of either tofu, tempeh or beans.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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