Best Foods for Hypothyroidism: Poached Salmon with Pumpkin Seed Parsley Sauce

| September/October 2001

Poached salmon is high in vitamin B12, important for increasing energy and maintaining a healthy nervous system. Parsley contains both beta-carotene and vitamin C. Pumpkin seeds contain tyrosine.

Pumpkin Seed Parsley Sauce

• 1 clove garlic, peeled
• ½ bunch fresh parsley, with stems, coarsely chopped (about 1 cup)
• ¼ cup raw pumpkin seeds
• 1½ tablespoons freshly grated Parmesan cheese
• 2 tablespoons cold-pressed olive oil
• 4 teaspoons freshly squeezed lemon juice
• ¼ teaspoon iodized salt
• ½ cup poaching water from fish, optional

Poached Salmon

• 1½ pounds salmon fillet
• 2 tablespoons white wine vinegar
• 1 teaspoon iodized salt
• 1 bay leaf
• 3 to 4 sprigs fresh thyme

1. Make the sauce ahead of time, and set aside. With a food processor running, drop the garlic through the feed tube. Stop the processor and scrape down the sides, then add the parsley, seeds, and cheese. Start the processor and immediately pour the oil through the feed tube in a steady stream. Stop the processor again, and scrape down the sides; stir well and reprocess. Scrape the contents of the sauce into a 2-cup or larger bowl and stir in the lemon juice and salt.

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