½ lb. wild-caught salmon filet
1 tablespoon fresh, mixed herbs (rosemary, thyme and oregano), chopped
Dry the salmon with paper towels and rub with olive oil on both sides. Season with salt and cayenne. Cook the salmon over medium heat for 3-5 minutes on each side depending on desired degree of doneness. Sprinkle with herbs.
Serve the salmon with Brussels sprouts (see below)
½ pound Brussels sprouts
stemmed, outer leaves removed, quartered
½ cup vegetable broth
1 teaspoon olive oil
1 teaspoon garlic, chopped
Simmer garlic and Brussels sprouts in olive oil at medium heat for 5 minutes stirring often. Season. Add vegetable broth and simmer until sprouts have softened and juices are absorbed.
Comment. Brussels sprouts, the most nutritious of the cruciferous vegetables, contains potent anticancer properties. Avoid boiling; it reduces the potency of the anticancer compounds.