Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a second course prepared with salmon, flour, oil extra virgin olive oil, honey, soy sauce, lime, chives, thyme, salt, pepper

Ingredients

Serves 4 servings

4 salmon fillets, skinless and boneless

2 tablespoons all-purpose flour

2 tablespoons extra-virgin olive oil

4 tablespoons honey

2 tablespoons low-sodium soy sauce

½ lime

Chopped chives or a few sprigs of thyme, for garnish

A pinch of salt

Freshly ground black pepper, to taste

Method

Mix honey and soy sauce in a bowl and set the marinade aside.

Season the salmon on both sides with salt and pepper and then cover the fillets with a light layer of flour on all sides.

Heat the oil in the pan without letting it get too hot.

Meanwhile, brush half of the marinade on one side of the fillets, place them in the pan on this side and then spread the remaining marinade on the unglazed side of the fillets.

Turn after 3 minutes and cook for another 3 minutes: at that point the marinade will be well caramelized, and the salmon cooked to perfection.

Squeeze the lime juice and garnish with chopped chives or a few sprigs of thyme to taste.

Allergens

Chives: possible cross-reaction in case of garlic and onion allergy

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Limes: possible individual intolerance; possible cross-reaction in case of grass pollen allergy

Honey: possible reaction in case of pollen allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Salmon: fish is included among the allergens in EU Regulation 1169/2011

Soy sauce: soy included among the allergens in EU Regulation 1169/2011, which can generate a cross-reaction even in cases of allergy to Gramineae, Birch and Parietaria.

Thyme: possible reactivity in case of sensitivity to spices

Notes

Replace the soy sauce with another seasoning to reduce sodium intake.

The ingredients of the dish bring the following benefits:

Chives: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants, it acts to protect the cardiovascular system and liver function.

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Lime or lime: rich in substances with antioxidant action: vitamin C, beta-carotene, etc. that promote the regeneration of liver cells, the functionality of the immune system and that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Honey: it has a composition that performs anti-anaemic and cardiotropic, detoxifying and protective action on the liver, diuretic.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Salmon: a source of zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning, and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Soy sauce: soy provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and against cardiovascular risk; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed whole, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract the depressed

Thymus: has a favorable action on liver function (cholagogue or choleretic) and diuretic due to the action of chlorogenic and caffeic acids

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Xerostomia (dry mouth)
• Dysgeusia (alteration of taste)
• Constipation
• Diarrhea
• Mucositis (inflammation and injury of the oral cavity)
• Dysphagia (difficulty chewing and swallowing)