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For My Pregnant Friends

July 14, 2011

Seeing Rosie Pope in the Park today inspired me to post something in honor of my pregnant friends. I loved watching her show Pregnant in Heals on Bravo, because we both share clientele from the Upper East Side, who are getting ready to or have just given birth (everyone keep your fingers crossed for a second season!).

Pregnancy is such a wonderful, crucial time in a woman’s life and feeding such women, who in turn are nurturing their children, brings me such satisfaction. Perhaps the best compliment I ever received was from a woman who was nursing, who after eating the dinner I prepared told me her baby had never breast-fed with such enthusiasm and fulfillment.

I found the recipe below on and made it for a client who had just given birth. I chose it because it has fresh dill, which encourages a plentiful supply of breast milk and supports the overall health of mother and child. The abundant minerals in dill counter mineral loss from nursing, and will help keep moms calm and alert during the first few weeks of round-the-clock infant care. The original recipe called for both canned lentils and salmon, but I made mine fresh. You can pan-sear, poach or bake the salmon, as I did.

Lemony Lentil Salad with Salmon

6 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes


•                1/3 cup lemon juice

•                1/3 cup chopped fresh dill

•                2 teaspoons Dijon mustard

•                1/4 teaspoon salt

•                Freshly ground pepper to taste

•                1/3 cup extra-virgin olive oil

•                1 medium red bell pepper, seeded and diced

•                1 cup diced seedless cucumber

•                1/2 cup finely chopped red onion

•                3 cups cooked brown or green lentils (1.5 cups dry)

•                1 1/2 cups flaked cooked wild salmon (approximately 1 pound)


1.               Heat oven to 350 degrees.

2.                Boil 1 ½ cups lentils in salted water for approximately 20 minutes, or until tender; drain.

3.               Bake 1 pound wild salmon (cut into four pieces) for approximately 12 minutes or until just firm                    to the touch. Allow to cool and flake with a fork.

4.               Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add                    bell pepper, cucumber, onion, lentils and salmon; toss to coat.

*Vegetarians not eating fish, or vegans, leave out the salmon all together.

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