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

Directions:
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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