[PCOS Food Friday] Salmon with Citrus Hollandaise (Paleo)

[PCOS Food Friday] Salmon with Citrus Hollandaise (Paleo)

Welcome to Food Friday! This week’s PCOS Friendly recipe is: Salmon with Citrus Hollandaise (Paleo)

Servings: 4
Active Time: 35 m
Total Time: 35 m

Ingredients:

  • 1 pound salmon fillet
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 lemon
  • 12 Nicoise olives, pitted
  • For the hollandaise:
  • 1 lemon
  • 1/2 orange
  • 8 ounces coconut oil
  • 3 egg yolks
  • cayenne pepper, to taste
  • coarse sea salt, to taste
  • ground black pepper, to taste

How To Prepare:

  1. Preheat oven to 425°F.
  2. Remove skin from salmon fillet. Season with half of the salt and pepper on both sides.
  3. Slice lemon into 1/4 inch thick rounds.
  4. Layer half the lemon slices on the bottom of your dish. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven.
  5. Bake until salmon is cooked through, about 12-15 minutes.
  6. For the hollandaise:
  7. Juice the lemon and orange.
  8. In a small saucepan, melt coconut oil until hot.
  9. Place the egg yolks in a food processor set with the s-blade or use a blender. Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot oil in a thin stream while the machine runs. It is important to pour in the oil very slowly.
  10. When all the oil is added, pour in the lemon and orange juice and cayenne pepper to taste.
  11. The sauce should be thick but pourable, and nice and tangy. If the sauce is too thick, continue to blend while adding more juice.
  12. Adjust seasonings, pour over salmon and potatoes and serve immediately.

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