Cold-busting wasabi salmon skewers

Cold-busting wasabi salmon skewers

The Medicinal Chef: Healthy Every Day
Martin Poole

I love a good wasabi hit, and there’s no denying the effect it can have on the respiratory system. The flavours of salmon and wasabi are a perfect match.


Quantity Ingredient
2 skinless salmon fillets, cut into 3 cm chunks
2 spring onions, cut into 3 cm lengths
2 tablespoons soy sauce
1 teaspoon wasabi
1/2 teaspoon runny honey


  1. Thread the salmon chunks on to 2 or 3 metal skewers, alternating them with sticks of spring onion, and place the skewers on a baking tray.
  2. Mix the soy sauce, wasabi and honey together to make a marinade and pour it over the skewers. Turn the skewers in the marinade several times to make sure all the salmon is evenly coated. Leave to marinate for 10 minutes, then turn the skewers again.
  3. Heat a griddle pan or the grill to a high heat, add the skewers and cook for 15 minutes, turning frequently. Serve immediately with brown rice and a salad, if you like.

Good for:

  • Acne and eczema; coughs and colds; blocked sinuses; high cholesterol and high blood pressure; general anti-inflammatory

Star ingredient:

  • Wasabi is a sure-fire winner if you’re feeling in any way congested. It contains powerful volatile oils that work as an irritant to the mucous membranes in the respiratory tract, causing them to secrete a thin, watery mucous (ever had a runny nose at the sushi bar?). This helps clear any blockages caused by thicker mucous or catarrh.
The Medicinal Chef
Healthy Every Day
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