This Miso Salmon with Thai Slaw, brought to you by Chef Kenny James, personal chef to Blazers greats Damian Lillard and CJ McCollum, meets so many of our recommendations listed in our nutrition for Parkinson’s guide to support gut health. Look for pre-cut veggies to make this dish even easier to prepare.
Watch the video below as Chef Kenny takes you through a step-by-step process on how to prepare this tasty dish.
Gather all of the marinade ingredients together in a medium pot or saucepan and simmer on low for 30 minutes. You want to stir it every couple of minutes until you have a smooth texture and rich dark color. Turn off the heat and set aside to cool.
Grate the carrot into fine shreds and julienne cut every other vegetable, then place into a bowl. Peel your oranges and cut the slices into 3 pieces and place in the bowl.
For the dressing add 4 ounces of almond butter to 2 cups of cooked marinade and mix together. Toss it into the slaw and place in the fridge for 20 minutes.
Lightly season your salmon with olive oil, salt, pepper, garlic and onion powder. Pan seared for 3-5 minutes on each side. Add some marinade to your pan and cook covered on medium for 2-3 minutes.
Once the sauce is thinned out and the fish is done place it on top of the slaw and add some fresh sliced scallions and toasted sesame seeds.
This recipe and cooking demo is part of our 2021 Nutrition Series featuring Dr. Bethany Tennant, naturopathic physician and certified nutrition specialist, and Chef Kenny. In July and September 2021, together they will provide practical tips and recipes to help people with Parkinson’s gain the benefits of a nutritious diet that aligns with the healthy eating guidelines developed by BGF.
Thank you presenting sponsor Amneal!