The slight tartness of the cranberries nicely complements the rich flavor of fatty fish such as salmon. Salmon is a particularly good source of omega-3 fat, a polyunsaturated fat with two major benefits: It doesn't raise blood cholesterol, and it seems to have health-promoting powers that lower the risk of heart disease and possibly cancer.
Per Serving: 380 calories, 20g fat (4g saturated), 20g carbs, 28g protein, <1g fiber, 140mg sodium.
NOTE: This recipe is NOT OK for those on the LMD (Low Microbial Diet), unless sauce is well looked AFTER salt & pepper are added.
- Preheat oven to 450°. Cover a baking sheet with foil and lightly spray with oil. In a medium bowl, whisk 1 tablespoon oil and ½ tablespoon mustard together. Place salmon on foil-covered baking sheet, skin side down. Brush salmon with oil-mustard blend. Roast until salmon is cooked through, about 15 minutes.
- Meanwhile, in a microwave-safe bowl, whisk the cranberry relish, scallions, and vinegar with remaining mustard and olive oil. Heat in a microwave oven on high for 30 seconds or until warm. Season to taste with salt and pepper. Stir again.
- When fish is cooked through, remove from oven and transfer fish to plates. Spoon sauce over fillets, and serve.
Recipe from: American Institute for Cancer Research; www.aicr.org