Lunch: Char Grilled Salmon Salad

This recipe includes fertility superfoods such as:

Salmon, Lemon, Nuts

Health and fertility benefits of Char Grilled Salmon Salad

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Salmon Marinade
1 garlic clove, crushed
2 teaspoons caster (superfine) sugar
1 1/2 tablespoons fish sauce
1 (8-ounce) salmon fillet, skin on
12 ounces pickled vegetables, recipe follows
Handful watercress
5 perilla leaves, sliced
5 mint leaves, sliced
5 Vietnamese mint leaves, sliced
1 teaspoon fried garlic
3 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows
1 tablespoon roasted peanuts, crushed
1 tablespoon fried red Asian shallots
1 birds eye chilli, sliced
Pickled Vegetables
2 2/3 cups white vinegar
15 1/2 ounces sugar
2 Lebanese (short) cucumbers
1 carrot
1 small daikon
1 celery stalk
1/2 lemon, cut into thin wedges
Nouc Mam Cham Dipping Fish Sauce
3 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 garlic cloves, chopped
1 bird's eye chilli, thinly sliced
2 tablespoons lime juice

Instructions

Mix all of the marinade ingredients in a bowl, stirring until the sugar dissolves. Add the salmon and marinate for 30 minutes.
Preheat a grill to medium-high.
To make the salad, char grill the salmon for 3 minutes or until medium rare, making sure it is well coloured on the outside. Allow the salmon to rest for 5 minutes, then flake the flesh into a bowl. Add the remaining salad ingredients except for the peanuts, shallots and chilli. Mix together well and turn out onto a serving platter. Garnish with the peanuts, shallots and chilli and serve.
In a saucepan, combine the rice vinegar, sugar and 1 tablespoon salt, stir well and bring to the boil. Remove from the heat and set aside to cool.
Cut the cucumbers in half lengthways and scrape out the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into 2 by 1/4 inch batons. Combine the lemon wedges with the vegetables and place in a sterilized* 1 quart plastic or glass container. Pour the cooled pickling liquid over the vegetables to completely submerge them. Cover with a lid, place in the fridge and allow to pickle for 3 days before use.
Store any leftover pickled vegetables in the fridge for up to 1 week.
Makes enough for 2 salads
Combine the fish sauce, rice vinegar, sugar and 1/2 cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days.
Yield: about 1 cup

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