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Khaleej Al Arabi Branch, Abu Dhabi

800 42532 (ICLDC)
F: +971 2 404 0900

PO Box 48338
Al Khaleej Al Arabi Street
Beside Zayed Military Hospital
Abu Dhabi, United Arab Emirates

Zayed Sports City Branch, Abu Dhabi

T: 800 42532 (ICLDC)
F: +971 2 404 0900

PO Box 48338
Zayed Sports City
Between entry gates 1 & 6
Abu Dhabi, United Arab Emirates

Al Ain Branch, Al Ain

T:800 42532 (ICLDC)
F: +971 3 746 4900

PO Box 222464
Beside Tawam Hospital
Al Ain, United Arab Emirates


• 500 g Salmon fillet
• 2 teaspoons lemon zest
• 2 tablespoon lemon juice
• 2 teaspoons dried rosemary
• For the vinaigrette
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Pepper to taste
• 1 teaspoon mustard a l áncienne
• 1 teaspoon freshly chopped chives


• Marinate fish fillet in lemon juice, lemon zest, lemon juice and rosemary mix
• Bake at 220 º C until fish is tender and fully baked
• In a small bowl, whisk balsamic vinegar with mustard and slowly whisk in olive oil
• Add chives and pepper and salt to taste
• Serve fish with balsamic sauce.
• Did you know you can substitute ground flax for fat in any recipe? Just grind flaxseeds and use 3 tablespoons instead of each tablespoon of fat. However be careful to decrease cooking time because the baked products will brown more quickly.