This week’s nutrition for fertility recipe is a great opportunity to enjoy some sunshine while lighting up the grill for some Hickory Smoked Salmon Skewers. In Chinese medicine, the kidneys are the basis for supporting the reproductive system, salmon enhances the kidney qi, which in turn nourishes all reproductive functions.
Wild salmon is an incredibly nutritious food for fertility, it can be cooked a variety of ways and can be eaten without fear of excess contaminants or mercury. According to traditional Chinese Medicine, wild salmon is a wonderful source for nourishing the yin and blood. Yin is an element in the body which moistens and cools, it can occur as a substance such as tears or cervical fluid, or it can be insubstantial in the form of energy. Insubstantial yin is the energy within us which helps to prevent hot flashes, night sweats or insomnia by maintaining the body to be cool and relaxed. Having abundant amounts of yin encourages a healthy conception by strengthening follicle quality, preventing miscarriages, increasing both quality & quantity of cervical fluid, and regulating the follicular phase.
The high omega 3 content found in wild salmon helps to keep inflammation at bay and regulate blood flow to reproductive organs, which is critical for a successful conception and pregnancy. These fabulous fats also help to regulate the body’s reproductive hormones and are extremely beneficial for both mama and baby during pregnancy.
A thick, healthy, endometrial lining is directly correlated with our body’s production of red blood cells and is necessary for the fertilized follicle to implant. Eating wild salmon is one way to increase red blood cells due to the high iron content which can be seen though its deep red color. Eating foods that are deep red in color help to increase both the thickness of the endometrial lining and having a healthy conception. We advise choosing the deepest red colored salmon for maximum benefit.
Total Time: 20 minutes
Serves: 4-6
List of Ingredients
- 1 pound fresh wild salmon, skinned and deboned
- 2 lemons, sliced into thin coins
- 6-8 wooden skewers, soaked
- 1/4 cup dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (optional for taste)
- 1 teaspoon fine sea salt
- 1/2 teaspoon fresh pepper
- 1 tablespoon extra virgin olive oil
- Handful chopped parsley
- Non-stick foil
Steps
- Cut the salmon into 2-inch chunks.
- Thread the salmon and lemon, folding the coins in half, on the soaked skewers, alternating between them. Place the salmon skewers in a shallow dish and set aside.
- In a large bowl, prepare the marinate by whisking together the mustard, vinegar, honey, worcestershire sauce, hot sauce, salt, and pepper to taste.
- Pour the marinade over the skewers, turning them to coat both sides, and let stand for about 30 minutes.
- While the skewers are marinating, prepare the grill by cutting a large piece of non-stick foil and firmly fitting it over the grill grate.
- Preheat the grill to medium heat.
- For a charcoal grill, place 4-5 hickory chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place the chunks in a smoker box or in a large piece of foil; folding up the sides to make a packet. Poke holes with a fork and place on the grill, closing the cover to let smoke accumulate.
- Open the grill and lightly coat the foil with oil.
- Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color.
- Plate the salmon skewers and sprinkle with parsley, serve hot.
Serve these skewers with a simple grain salad or a summer salad of garden arugula, nasturtium leaves and flowers, with a spritz of fresh lemon juice, a drizzle of evoo, and some salt and pepper.
