If you don't know what to have for dinner tonight ...

For such a little investment of time you receive enormous nutritional benefits from this flavorful combination tangy salsa and salmon. For starters this recipe provides an excellent source of tryptophan, selenium, niacin and protein as well as 193% of the daily value for those hard-to-find omega-3 fatty acids. Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:

• 1 lb salmon fillet, cut in half
• 2 tsp lemon juice
• sea salt and pepper to taste
• Salsa
• 1 ripe tomato, diced
• 1/2 cup green onions, minced
• 1 tsp ginger, minced
• 2 tsp fresh mint, minced
• 1 tsp lime juice
• sea salt and pepper to taste

Directions:

1. To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
3. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

Salsa

1. Combine all salsa ingredients.
2. Spoon over salmon.
3. Garnish with mint and a sprinkle of extra virgin olive oil.

Serves 2

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In-Depth Nutritional Profile for Quick Broiled Salmon with Ginger Mint Salsa

Daily Food Tip

Which fruit is better to eat: blueberries or cranberries?

All whole foods-including fruits like blueberries and cranberries-have their own unique nutrient profiles. The uniqueness of these foods is especially pronounced when it comes to phytonutrients like flavonoids and carotenoids. Since many of these flavonoids and carotenoids function as antioxidants in the body, there can be important differences between these two fruits (as there are between any two fruits). We would not refer to either fruit as being ""better"" or ""worse"" in terms of its antioxidant composition, but as possessing unique antioxidant profiles of their own, which provide unique benefits; both are well worth including in a meal plan.

Peonidins, anthocyanosides, quercetin, cyanidins, lutein, and beta-carotene would be examples of phytonutrients prominent in cranberries; most of these function as antioxidants. For blueberries, the phytonutrient list would include delphinidins, malvidins, petunidins, peonidins, proanthocyanins, and quercitin; once again, many of these phytonutrients would provide antioxidant support.