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.

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

Preparation Place oven rack in the middle position and preheat oven to 350°F. In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt. Place the salmon on top of the radishes, skin down. Pulse the walnuts in a grinder until finely ground. 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. Spoon the paste over the salmon, distributing it evenly. Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork. Place on serving plates and sprinkle with cilantro. 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.