Traditional Chinese medicine understands that all foods have a particular healing essence that travels to one or more organs. For this reason, foods are often prescribed—as medication would be—to help treat a given symptom. Two of these healing foods are salmon and scallions. This powerful duo helps support men’s health.
Many issues that plague men—stress, back problems, sports injuries, urinary problems, and sexual function problems—all relate to energy imbalances. Most of these imbalances relate to Kidney function, which is connected to the Winter season. Some beneficial foods and spices to help boost Kidney function are black beans, black sesame seeds, cauliflower, cinnamon, pine nuts, walnuts, and seafood.
Delicious and easy to make, this recipe combines two nourishing foods—salmon to enhance your Kidney Qi (Winter) and scallions to benefit your Liver (Spring). In late February to early March, Earth slowly begins its energetic transition from Winter to Spring, giving this dish added benefit.
You can use salmon fillets or steaks, or even the whole fish. Preheat the oven to 425 and then bake the fish with this rule in mind: For each inch of thickness of the fish (measuring at its thickest part), bake for 10 minutes.
Baked Marinated Salmon with Scallions
Oil for baking
4-5 scallions, washed and trimmed, then cut in half lengthwise
Marinade (see recipe below)
1 pound organic salmon, marinated overnight
Cover the bottom of a baking dish with oil.
Line the bottom of the oiled dish with about 3/4 of the scallions and spoon about 1/2 of the marinade over the scallions.
Place the fish in the center of the dish on the bed of scallions and marinade.
Spoon the remaining marinade over the fish and top with the remaining scallions.
Cover the dish with foil and refrigerate, allowing the fish to marinate overnight.
Remove from refrigerator and bake uncovered at 425 until fish is fully cooked. Serve hot.
Mix the following ingredients together in a small mixing bowl:
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 Tablespoons soy sauce
1/4 teaspoon fish sauce
2 teaspoons finely chopped ginger root