Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sandy Ingber with Roy Finamore
This dish is the result of a kind of friendly competition I had with my friend Jeremy Marshall of Aquagrill restaurant in downtown Manhattan. We wanted to develop crusts for salmon: His is falafel, mine is hummus.
Ingredients
- 2 lemons, scrubbed
- 4 garlic cloves, sliced
- 2 tablespoons sliced shallots
- 1 1/4 cups olive oil
- 1/4 teaspoon kosher salt
- Pinch of coarse grind black pepper
Instructions
- Cut the lemons in half and squeeze the juice into a small saucepan. Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them. Taste for salt. Lemon oil will keep, covered and refrigerated, for 2 weeks.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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