Cabbage: Cruciferous vegetables (including cabbage, broccoli and radish) are one of the most studied vegetable families and the topic of more than 20,000 scientific articles in past decades. They are the only plant foods that contain significant quantities of glucosinolates, phytochemical compounds activated by chewing. According to recent studies, regular consumption of vegetables from this family could reduce the risk of different types of cancer, including colorectal cancer, bladder cancer, lung cancer and prostate cancer.
Salmon: Omega-3 fatty acids play an important role in the prevention of numerous chronic diseases due to their anti-inflammatory properties. Omega-3s are found in fatty fish, such as trout and salmon, as well as plant foods, such as chia seeds and walnuts.
Salmon with crunchy cabbage
Author: Jean-Luc Boulay, chef owner of the restaurant Le Saint-Amour, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- 1 piece of salmon, 600 g (1 1/4 lb)
- 6 cups (1 kg) green cabbage, shredded
- 3 tbsp. olive oil
- 1 tbsp. cumin seeds
- Salt and freshly ground pepper
- ¾ cup (175 ml) tomato sauce
- 1 garlic clove, minced
Immerse the cabbage in boiling water for 1 minute.
Cool under running water and drain well.
Heat the olive oil in a skillet. Cook the cabbage over high heat with the cumin for 1 to 2 minutes. Add salt and pepper to taste.
Cut the salmon into 4 equal filets. Add salt and pepper to taste.
Steam the salmon.
Heat the tomato sauce and add the garlic.
Create a nest in the crunchy cabbage in the centre of each warm plate.
Place a filet of salmon on top and drizzle with tomato sauce.