Earlier this week we discussed a few of the best cancer fighting foods you should be incorporating into your diet. View post here. Why not try a few of our favorite good-for-you recipes?

Broccoli Salad

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients

• 4  cups  broccoli florets (about 1 head)
• 1/4  cup  thinly vertically-sliced red onion
• 1/4  cup  (1-inch thick) slices red bell pepper
• 1/4  cup  raisins
• 2 1/2  tablespoons  sliced almonds, toasted
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly-ground black pepper
• 1  center-cut bacon slice, cooked and crumbled (drained)
• 2  tablespoons  white wine vinegar
• 2  tablespoons  sugar
• 1 1/2  teaspoons  olive oil

Preparation

Combine first 8 ingredients in a large bowl. Combine vinegar, sugar and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Paulette M. Kwiatkowski, Maumee, OH, Cooking Light, AUGUST 2006

Salmon With Lemon-Mint Crust

Ingredients

• 1 small lemon
• 1 1/4 pounds salmon fillet, preferably wild
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly-ground black pepper, divided
• 6 garlic cloves, peeled
• 1 slice whole-wheat or multigrain bread
• 1 teaspoon chopped fresh mint or 1/2 teaspoon dried mint flakes
• 2 tablespoons extra-virgin olive oil
• 1/16 teaspoon crushed red pepper
• 16 ounces prewashed baby spinach

Preparation

Preheat oven to 450°.  Zest lemon. Transfer the zest to a food processor. Cut lemon into 4 wedges; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Coarsely chop 1 garlic clove and add it to the food processor. Thinly slice remaining garlic and set it aside.

Tear the bread into chunks and add to the food processor along with mint, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until coarse crumbs form and transfer to a small bowl. Stir in 1 teaspoon oil and set aside.

Heat 2 teaspoons oil in ovenproof skillet over medium-high heat. Add salmon, skin-side up. Cook 3 minutes. Turn fish with spatula, pat crumbs over the surface, and transfer pan to the oven. Roast 5 minutes.

While salmon cooks, heat remaining tablespoon oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes. Sauté one minute until garlic is lightly browned. Add spinach. Stir just until wilted, season with remaining 1/4 teaspoon salt, and toss. Divide among four dishes. Divide salmon into four portions; place fish on spinach. Serve with lemon wedges.

www.Health.com

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