Lunch: Poached Salmon with White Bean and Radish Salad

Recipe by Adeena Sussman The salmon takes almost no time to cook, so prep the radishes and rosemary before the fish goes in the pan. If your backyard rosemary is blooming, sprinkle on a few blossoms before serving.

This recipe includes fertility superfoods such as:

Salmon, Lemon, Spinach

Health and fertility benefits of Poached Salmon with White Bean and Radish 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. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 teaspoon fennel seeds, crushed
4 skinned sockeye salmon fillets (6 oz. each)
2 cups reduced-sodium chicken broth
1/2 cup dry white wine, such as Pinot Grigio
2 teaspoons lemon juice
1 rosemary sprig plus 1 tsp. chopped fresh rosemary leaves
1 bay leaf
2 ounces baby spinach leaves (4 cups lightly packed)
1 can (15 oz.) cannellini beans, drained and rinsed
8 to 10 small red and/or French Breakfast radishes, very thinly sliced
5 tablespoons olive oil, divided
1 1/2 tablespoons white wine vinegar
1 teaspoon minced garlic
Salt and pepper
Rosemary blossoms (optional)

Instructions

Heat a wide, deep frying pan over medium-high heat. Add fennel seeds and toast until fragrant. Arrange salmon over toasted fennel and add broth, white wine, lemon juice, rosemary sprig, and bay leaf. Bring to a simmer, then cover and cook until salmon is no longer translucent but still moist in the center, 2 to 4 minutes total. (It will continue to cook as it sits.)
Meanwhile, in a medium bowl, toss spinach, beans, radishes, 1/4 cup oil, the vinegar, garlic, chopped rosemary, and salt and pepper to taste. Divide salad among 4 wide, shallow bowls. Gently lift salmon fillets from poaching liquid and place each on a salad.
Pour about 1/2 cup poaching liquid into each bowl. Drizzle salmon with remaining 1 tbsp. oil and sprinkle with rosemary blossoms, if using.

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