Quick Broiled Salmon with Ginger Mint Salsa - Healthy Food Tip and Recipe

healthy food tip and recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
Short on time? You receive enormous nutritional benefits by adding from this flavorful combination of tangy salsa and salmon to your Healthiest Way of Eating. And it , which can be prepared in minutes. It is an exceptionally good source of hard-to-find, health-promoting omega-3 fatty acids.
Quick Broiled Salmon with Ginger Mint Salsa
Prep and Cook Time: 15 minutes
Ingredients:

• 1/3 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 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.

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

What are different ways that flaxseed oil is manufactured?

The manufacturing process used to produce your flaxseed oil (and all other delicate, highly unsaturated oils, including fish oils) is very important to their quality and health benefits. Let's take flaxseed oil as an example.
There are three ways to get flax oil from flaxseeds. Seeds can be soaked in a chemical solvent, but this process damages the oil and leaves toxic residues from the chemical solvent. Air pressure (called supercritical extraction) can be used, although I haven't seen much research on this method and its relationship to flax oil quality. Finally, oil can be pressed out of the seeds using an expeller process.
While expeller pressing is the method I prefer, it does have a potential downside. Pressing the oil from the seed requires a lot of force, and a good amount of heat can be generated during the expelling process. (By "a good amount," I mean that temperatures can reach between 150-200°F/66-93°C, a level of heat that can definitely damage the omega-3 fats).
The words "cold pressed" on a flax oil label can be very misleading. Since no external source of heat was used in the expelling process, companies are allowed to say "cold pressed" even though high temperatures were reached during the extraction process.
Yet, some companies take steps to prevent this heat build-up. Your best bet would be to contact the manufacturer of the flaxseed oil product of interest and inquire about the methods that this manufacturer used in the oil's production.