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 superfoods such as:

Salmon, Lemon, Spinach

Health benefits of Poached Salmon with White Bean and Radish 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. 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. 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 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.