Fertility recipe: Chilli-glazed salmon with cucumber lime salad
In this dish, fillets of wild Alaskan salmon are marinated in a tangy Asian-style dressing and accompanied by a light and refreshing cucumber salad. Salmon is an excellent source of omega-3 fatty acids, which are important for circulation and male and female fertility.
- Put the chilli, garlic, soy sauce, vinegar and coconut sugar in a food processor and process to combine. Put the salmon fillets in a shallow, non-reactive dish. Pour over the marinade, cover and leave to marinate in the fridge for 30 minutes.
- Make the dressing for the salad by mixing together the lime juice, xylitol and mirin in a small bowl until the xylitol has dissolved. Put the bean sprouts, cucumber, spring onions, cashews, mint and coriander in another bowl, pour over the dressing and toss until well combined.
- Preheat the grill to high and line a baking tray with foil. Remove the salmon from the marinade, reserving the marinade, and place on the prepared baking tray. Grill for about 7 minutes, or until the fish is golden and just cooked through.
- Meanwhile, put the reserved marinade in a small saucepan and simmer to reduce slightly to form a thicker, sticky glaze. Pour over the cooked salmon and serve with the cucumber lime salad.
Preparation time: 10 minutes, plus 30 minutes marinating
Cooking time: 7 minutes
- 1 pickled chilli, drained
- 2 garlic cloves, crushed
- 1 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp coconut sugar or xylitol
- 2 boneless wild Alaskan salmon fillets, with skin
Cucumber Lime Salad
- 2 tbsp lime juice
- 1 tbsp xylitol
- 1 tbsp mirin
- 1 handful of bean sprouts
- 1 cucumber, halved and thinly sliced
- 2 spring onions, sliced finely
- 1 tbsp chopped cashew nuts
- 1 small handful of mint leaves, chopped
- 1 small handful of coriander leaves, chopped
Nutritional information per serving:
Carbohydrate 26.9g, of which sugars 24.4g
Fat 14.9g, of which saturates 2.6g
Recipe courtesy of: Eat Yourself Pregnant by Zita West