GINGERED SALMON WITH STIR·FRIED KALE

A stir-fry is a great way of making sure you pack fresh vegetables into your diet, and this one is low in calories and carbohydrates.

SERVES: 4 PREP: 20 MINS COOK: 10 MINS

4 (5½-ounce) salmon steaks, skinned

2-inch piece fresh ginger, peeled and finely chopped

3 garlic cloves, finely chopped

1 red chile, seeded and finely chopped

3 tablespoons tamari sauce or soy sauce

3 cups broccoli florets

⅓ cup water

1 tablespoon sunflower oil

1 large leek, sliced

2 cups thinly shredded kale

2 tablespoons Chinese rice wine

juice of 1 orange

1 Preheat the broiler to medium-high and line the bottom of the broiler pan with aluminum foil. Arrange the salmon on the broiler pan and fold up the edges of the foil to make a dish. Sprinkle over half the ginger, half the garlic, and half the chile, then drizzle with 1 tablespoon of tamari sauce. Broil, turning once, for 8–10 minutes, or until browned and the fish flakes easily when pressed with a knife.

2 Meanwhile, put the broccoli and water into a wok or large skillet, cover, and cook over medium-high heat for 3-4 minutes, or until the broccoli is almost tender. Pour off any remaining water.

3 Add the oil to the wok and increase the heat to high. When it is hot, add the leek and kale with the remaining ginger, garlic, and chile and stir-fry for 2-3 minutes, or until the kale has just wilted.

4 Mix in the remaining tamari sauce, the Chinese rice wine, and orange juice and cook for an additional 1 minute. Spoon onto plates, break up a salmon steak over each plate, and serve.

BROCCOLI BOOST

Broccoli is bursting with nutrition. It contains high levels of both fiber and vitamin C. It is also rich in vitamins A and K, the B vitamins, iron, zinc, and phosphorus. Broccoli is a good source of phytonutrients, which are thought to help reduce the risk of diabetes and heart disease and protect against certain types of cancer.