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26.7.16

PCOS Friendly Ginger Crusted Baked Salmon with Chunky Peach and Cherry Tomato Salsa





Hi loves, I've been coming up with some delicious PCOS friendly meals and let me tell you this is actually one of my favorite dishes I've made. I wanted more for dinner than just some delicious fish and some lonely quinoa so I raided the fridge and found some ripe and juicy peaches that my fiance hadn't eaten yet. I mixed them with some of our Cherry Tomatoes from our little patio garden out back to make an amazing salsa to accompany the salmon. The whole dish is extremely simple to make and not super time consuming.

Ingredient list:
3 3 oz. Wild-caught Salmon fillets
Fresh Ginger - 2 Tablespoon (Crushed)
Fresh Garlic - 2 Tablespoon (Crushed)
Extra virgin olive oil - 1 Teaspoon
Salt to taste

First off, grab a baking pan big enough to accommodate your salmon fillets. Lightly spray the pan with some canola oil to prevent sticking. Then turn on your oven to 350 degrees.

You're going to use your favorite method to get the garlic and ginger crushed. We have a nice mortar and pestle to get everything well mixed and crushed. If you don't have these things, you can throw it all in a food processor or you can simply chop it all up with your knife until it makes almost a paste. Once you've achieved the paste-like consistency you will carefully coat the meat-side of your salmon until it is covered in gingery, garlicky deliciousness. Sprinkle salt over the fillets and place them into the baking pan. Let the salmon bake for 25-35 minutes until cooked through. The thickness of the fillet will determine your overall cooking time so keep an eye on it to make sure it doesn't under/over cook. The salmon, as with almost all fish, is done when it flakes easily with a fork.

This pretty much wraps up the salmon, so while it does its thing in the oven, warm up your knife hand and get ready to make the Peach and Cherry Tomato salsa!

Ingredient list:
Ripe peaches - 3 medium sized
Cherry tomatoes - 1/2 cup, cut in quarters
Cilantro - 1 Tablespoon
raw honey -1/4 teaspoon
Lemon juice - 2 Tablespoon
raw sugar - 1/2 teaspoon
Extra virgin olive oil - 2 Tablespoon
Freshly ground pepper - 1 Teaspoon
Salt to taste

It's very simple, just chop the fruits and herbs up and toss them into a bowl with the honey, lemon juice, raw sugar, olive oil, salt and pepper and adjust the seasonings to suit your taste. Mix it all together until the honey and sugar are dissolved.

To serve, place a cup of cooked quinoa on your favorite plate (I will share my recipe for that in another post). The salmon should be cooked through at this point so take it out of the oven and place the fillet over the quinoa. Top it all off with some of that delightful salsa.



And that completes the recipe. Share with your favorite human at the nearest oceanside location. Be sure to bring seconds! Enjoy. #cookingwithShelly


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