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Recipes to prevent breast cancer

Broiled Salmon with Balsamic Raisin Syrup and Sauteed Garlic Greens

Serves 4

Inspired by a recipe from The Fitness Kitchen cookbook by Shelly Sinton, the balsamic syrup succulently enhances the presentation as well as the flavor of this omega-3 rich dish. The sautéed greens add color, hearty flavor and a delicious dose of antioxidants and other cancer-combatting phytonutrients.

For the salmon:
4 (4-ounces each) boneless skinless salmon fillets
Juice of a lemon
Salt and pepper to taste

For the syrup:
1/2 cup balsamic vinegar
2 heaping tablespoons raisins

For the greens:
1 tablespoon olive oil
2 cloves garlic, thinly sliced
6 cups chopped leafy greens, such as chard, kale or spinach
Salt and pepper to taste

1. Turn broiler on high. Squeeze lemon juice on salmon and season salmon with salt and pepper. Place salmon on a broiler pan and broil for 6 to 8 minutes or until cooked through. Salmon is done when it easily flakes when pressed with the back of a fork. Tent salmon with foil to keep warm if it gets done before the syrup and greens.

2. Meanwhile, puree vinegar and raisins in a food processor or blender. In a small saucepan over medium heat, bring vinegar mixture to a boil. Reduce heat and simmer until reduced by half and mixture has thickened.

3. Heat oil in a stockpot over medium-high heat. Add garlic and cook, stirring, for 1 minute. Add leafy greens and season with salt and pepper. Cook, stirring, until leaves are tender and wilted. Add 1 tablespoon of water at a time if stockpot dries out.

4. To serve, evenly divide greens among four serving plates. Place salmon on the plate and drizzle with the balsamic raisin syrup.

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