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The Pregnancy Pantry

Get Healthy by Taking Stock

By Kelly Burgess

1/3 cup blackstrap molasses
Juice from 1/2 lemon
4 teaspoons honey
1 tablespoon peanut oil
2 teaspoons cumin
1 teaspoon coriander 
1/2 teaspoon cinnamon
1 1/2 pounds salmon fillet, skin intact, cut into four pieces
1 tablespoon olive oil
3 cloves garlic, peeled and finely chopped
1 pound broccoli rabe, trimmed, roughly chopped and rinsed
1 pound spinach, trimmed, roughly chopped, washed and drained
Salt and pepper, to taste

1. Heat the broiler.

2. Combine the molasses, lemon and honey in a bowl. Whisk the ingredients well.

3. Heat the peanut oil in a small skillet over low heat. Add the cumin, coriander and cinnamon and cook the spices for two minutes, stirring them constantly. Add them to the molasses mixture.

4. Place the salmon on a broiling tray. Broil the salmon 3 inches from the heat for four minutes. Remove the salmon and brush it with the molasses glaze. Return the salmon to the broiler and broil the salmon two minutes longer. Remove the salmon and again and brush it with the glaze. Return the salmon to the broiler to finish cooking, approximately two minutes. Remove it from the broiler and brush it one more time. Keep the salmon warm while you prepare the greens.

5. Heat the olive oil in a Dutch oven over medium heat. Add the garlic and saute it, stirring it constantly, until it is soft and fragrant.

6. Raise the heat to high. Add the broccoli rabe and a pinch of salt (the water that clings to the vegetable's leaves should be enough to steam it), cover the pot and steam the broccoli rabe, stirring it occasionally, for three minutes.

7. Add the spinach and stir the ingredients well. Cover the pot, and steam the vegetables until the spinach is wilted and the broccoli rabe is tender, approximately two minutes. Season the vegetables with the salt and pepper.

Want to see more?

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• Recipes!
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• Proper Nutrition Pre- and Post-Pregnancy: Why Eating Right Is Key to Preparation and Recovery