Lunch: Chipotle-Orange-Glazed Salmon

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Chipotle-Orange-Glazed Salmon

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.

Ingredients

1 cup quinoa, rinsed
1 orange
1 chipotle chile in adobo sauce
2 teaspoons adobo sauce (from chipotle chiles)
1 clove garlic, peeled
1/2 teaspoon ground cumin
1 bunch radishes, trimmed, halved, and thinly sliced
1/2 cup (from 1 ear) fresh corn kernels
1/2 cup fresh cilantro leaves, chopped
2 green onions, sliced
Salt
4 pieces (5 ounces each) skinless salmon fillet

Instructions

Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf. Nutritional Information (per serving):Calories 365; Total Fat 8g; Saturated Fat 2g; Cholesterol 66mg; Sodium 240mg; Total Carbohydrate 35g; Dietary Fiber 4g; Protein 36g
NotesVariation: Use 1 lb. skinless, boneless chicken breasts, cut into 1-in. chunks, instead of salmon; broil 5 to 7 minutes or until chicken is no longer pink in center (165 degrees F).

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