Lunch: Salmon and Whole-Wheat Noodles in Ginger Broth

The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.

This recipe includes superfoods such as:

Salmon, Spinach

Health benefits of Salmon and Whole-Wheat Noodles in Ginger Broth

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/2 lb. whole-wheat linguine
2 1/2 c. canned low-sodium chicken broth or homemade stock
1/4 c. dry sherry
1/4 c. soy sauce
1 fresh ginger
3 scallions including green tops
1/4 tsp. salt
1/4 lb. shiitake mushrooms
1 lb. salmon fillet
1 qt. spinach leaves (about 3 ounces)
1/4 lb. bean sprouts (about 1 cup)

Instructions

In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.
In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes. Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.
Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
Wine Recommendation: A full-bodied but acidic white wine will be well-suited to the deep, earthy flavors of the whole-wheat noodles, salmon, and mushrooms. Tokay Pinot Gris from the Alsace in France or Sémillon from Washington State are both good examples.