Lunch: Seared Ginger-Balsamic Salmon with Hot and Sour Slaw

This recipe includes fertility superfoods such as:

Broccoli, Salmon, Lemon

Health and fertility benefits of Seared Ginger-Balsamic Salmon with Hot and Sour Slaw

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. 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.

Ingredients

4 pieces (6 ounces each) center-cut salmon fillets with skin, patted dry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive or canola oil
1 teaspoon toasted sesame oil
2 tablespoons chopped fresh ginger
1 teaspoon crushed red pepper flakes
1 medium red pepper, cored, seeded, and cut into dice
1 bag (9 ounces) shredded broccoli slaw (3 1/2 cups)
2 tablespoons rice wine or sake
1 cup water
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced fresh ginger
1 1/2 tablespoons firmly packed light brown sugar

Instructions

Season the salmon fillets with the salt and pepper. In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl. Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife. Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top. Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.

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