Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　This quick and easy recipe makes an ideal weeknight dinner. This dish is high in vitamin B6 (from the salmon and walnuts), and I recommend eating it during the luteal phase of the menstrual cycle to help build up progesterone levels. High levels of selenium, magnesium, and vitamin B12 make this dish a nutritional powerhouse. High levels of alpha- linolenic acid (ALA) found in walnuts have been shown to have anticarcinogenic and anti- inflammatory properties.

　　

Ingredients

2 servings

　　2 (4-inch-long) daikon radishes, thinly sliced

　　Extra virgin olive oil

　　Dash of smoked salt

　　2 wild salmon fillets, 6 to 8 ounces each

　　3/4 cup raw walnuts or pecans

　　2 tablespoons pomegranate molasses

　　1 teaspoon ground anise seed or ground star anise

　　3/4 teaspoon sea salt

　　Cilantro, chopped, for garnish

　　

Step 1

Place oven rack in the middle position and preheat oven to 350°F.

　　

Step 2

In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt.

　　

Step 3

Place the salmon on top of the radishes, skin down.

　　

Step 4

Pulse the walnuts in a grinder until finely ground.

　　

Step 5

In a medium bowl, whisk molasses, anise seed, and salt to create a smooth glaze. Stir in the ground walnuts to form a thick paste.

　　

Step 6

Spoon the paste over the salmon, distributing it evenly.

　　

Step 7

Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork.

　　

Step 8

Place on serving plates and sprinkle with cilantro.

　　

Step 9

Serve right away.

　　From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.