Lunch: Pineapple-Marinated Salmon with Asian Cabbage Salad

Look for black sesame seeds in the Asian foods section of a specialty market. If you can't find them, use white seeds instead.

This recipe includes superfoods such as:

Salmon, Sesame Seeds

Health benefits of Pineapple-Marinated Salmon with Asian Cabbage Salad

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. Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

1 46-ounce can unsweetened pineapple juice
1/4 cup soy sauce
2 2 1/4-pound center-cut skinless salmon fillets, each cut crosswise into twenty-four 1/2-inch-wide slices
Nonstick vegetable oil spray
1 tablespoon black sesame seeds
Asian Cabbage Salad

Instructions

Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
Preheat oven to 450 °F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.

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