Oriental Roasted Salmon with Glazed Mushroom
Contributed by: News Canada
Breast Cancer And Mushrooms
(NC) - According to the Canadian Cancer Society, 22,700 Canadian women will be diagnosed with breast cancer is 2009. Sadly, 5,400 will die of it. Can this number be reduced or prevented?
According to research conducted at the Beckman Research Institute of the City of Hope in Duarte, California, linoleic acid extracted from mushrooms suppressed growth of hormone dependent breast tumors in mice.The links between mushrooms and tumors are:
- mushrooms contain linoleic acid
- linoleic acid inhibits aromatase
- aromatase suppresses estrogen
- estrogen is a hormone associated with tumor cell production
The strongest anti-aromatase activity was from large white "stuffer" mushrooms.
Shiitake, white button mushrooms, portabella, crimini and baby button mushrooms also showed significant inhibitory effects.
The Beckman scientists suggest that a 100 g (3.5oz) serving of mushrooms per day would help suppress breast tumor growth in women. However, much more research, including human studies, needs to be done before any specific recommendations can be made.
Healthy eating is one of the cornerstones of cancer prevention, along with being active, not being overweight, and not smoking. As they are low in calories and fat, have very little carbohydrate and provide some fibre, fresh mushrooms are a delicious way to eat healthy.
Korean flavours enhance salmon and mushrooms in this easy and fast dinner. Serve on rice, orzo or couscous with steamed bok choy, broccoli or spinach.
Preparation Time: 5 minutes Marinating Time: 7 minutes Cooking Time: 8 minutes
- 1/4 cup light soy sauce 50 mL
- 2 tbsp rice vinegar 25 mL
- 4 cloves garlic, minced 4
- 2 tsp finely grated fresh gingerroot 10 mL
- 2 tsp white sugar 10 mL
- 1/4 tsp hot red chili peppers 1 mL
- 4 (4 oz/125 g) salmon filets 4
- 2 tbsp vegetable oil 25 mL
- 2 pkg (227 g) pre-sliced crimini or white fresh mushrooms 2
- 2 tsp sesame oil (optional) 10 mL
- 1/3 cup chopped cilantro leaves 75 mL
- sesame seeds (optional)
Preheat oven to 500 F (260 C).
In a small measuring cup mix soy sauce, vinegar, garlic, gingerroot, sugar and chili peppers. Place salmon (skin side down) in a glass shallow baking dish; spoon half of the soy mixture over salmon; reserve the remainder. Marinate at room temperature about 5-7 minutes. Remove salmon to a greased rimmed baking sheet. Pour any remaining marinade into the reserved soy mixture. Roast salmon in oven for 8 minutes or until the flesh in the middle is opaque.
Meanwhile in a large skillet heat vegetable oil over medium-high heat; saute mushrooms for 4-5 minutes; pour over the remainder of soy mixture and saute 1-2 minutes. Serve salmon on rice topped with mushrooms and sauce. Drizzle with sesame oil if using. Garnish with cilantro and sesame seeds.
More delicious recipe ideas can be found online at www.mushrooms.ca.
Serving Size: Makes 4 Servings