Site search

Recipes

From quick healthy snacks to family favourites

Grilled salmon with tomato and basil

Tags: recipes , tomato , salmon

Share our health related articles...

YOUR DETAILS:
(Your name will be displayed in the email)
Name
TO:
Name
(To whom do you want to share the page )
Email address
(We will email the page to this address)
SECURITY CODE:
SECURITY IMAGE:
Please enter the numbers that appear here in the box below
Captcha
Nutritional Info
Calories248
Fat10g
Saturates2g
Total Sugar0g

Eating salmon regularly can help control eczema...

salmon-tomato-basil-mainProvided that you are not allergic or sensitive to fish, eating salmon regularly (up to twice a week for women and girls and up to four times a week for boys, men and older women) may help to control eczema. Salmon provides an excellent source of long chain omega-3 fatty acids which some studies have been shown to reduce the severity of symptoms in eczema patients. A group of substances known as carotenoids may also be important to help eczema and Salmon also contains astaxanthin a carotenoid that gives salmon its pink colour and that can act as a potent antioxidant. The tomatoes contain another powerful antioxidant called lycopene as well as vitamin C and can may therefore further strengthen the eczema combating properties of this dish.

Prep time: 10 mins
Cooking time: 12 mins
Total time: 22 mins

Ingredients (Serves 4)

  • 2 cloves garlic
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 whole wild salmon fillet (or 4 salmon steaks)
  • Large handful of basil
  • 2 beef tomatoes
  • Freshly ground pepper

Method

Preheat grill to medium.

Peel the garlic and mash with the salt on a board using the side of a knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it.

Roughly shred the basil and sprinkle about two thirds on top. Thinly slice the tomatoes and overlap on top and sprinkle with the pepper.

Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining basil. Serve with sweet potato mash.

References:

  • Bath Hextall et al 2012 Cochrane
  • Database Rev Kunitsugu et al 2012 Pediatr Int
  • Kidd 2011 Altern Med Rev
  • Okuda et al 2010 Pediatr Allergy Immunol

Meet the team

Got a question about a medical condition?
Our team of medical experts are ready to help.

Ask our experts a medical question...

Ask a expert form

If your question is about your healthcare policy or are considering getting medical insurance, please use this link, and our customer service team will respond to you directly.

(This will appear on your question)
(We will email our answer to this address)

Our ask the expert service is not meant to replace the emergency care you receive from your GP or the NHS, so if you need immediate advice then please contact your GP.


Comments

Have your say . . .

Log in

log in to comment


Register now...

  • Save content you like.
  • Add your products to your profile.
  • Sign up for health information newsletters and be notified when new content is added.
 



Better Health magazine

Download our Better Health magazine now.

Find out more