cW Recipes: Wild Ginger Salmon with Asian Slaw
This delicious and easy-to-make salmon recipe is rich in omega-3 fatty acids, flavonoids, vitamin C, and fiber to fight cancer.

According to the American Cancer Society, the most prominent cancers in American men are prostate, colon, and lung cancer. The nutrients in our food play a big part in protecting our bodies from these cancers. The ingredients in these recipes feature anti-inflammatory and antioxidant properties that help combat cancer formation and growth. Evidence suggests certain nutrients—particularly omega-3 fatty acids, lycopene, flavonoids, carotenoids, vitamin C, selenium, magnesium, fiber, allicin, and curcumin—all play major roles in combating cancer.

These dishes also contain omega-3 fatty acids, which help fight inflammation and have been shown to reduce risk of colon and prostate cancer, according to studies in the European Journal of Cancer Prevention and in the Journal of Nutrition. In addition, these recipes are high in soluble and insoluble fiber, which have been shown to protect against colon cancer, according to the American Institute of Cancer Research.

Serves 4

Recipe ingredients


  • 1 pound salmon (preferably wild-caught)
  • 2 bags broccoli slaw mix
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil 
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons ginger puree
  • 3 stalks green onion, chopped
  • 3 tablespoons sesame seeds



  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil, and drizzle with olive oil.
  2. Lay salmon onto baking sheet, skin side down.
  3. In a medium bowl, combine soy sauce, sesame oil, fish sauce, rice vinegar, ginger puree, chopped green onion, and sesame seeds.
  4. Coat the entire salmon filet with a quarter of the soy sauce mixture.
  5. Bake for 20 minutes, and let cool for 10 minutes.
  6. In a large bowl, combine the broccoli slaw with the remaining soy sauce mixture. Mix until slaw is evenly coated.
  7. Serve salmon on top of slaw. Enjoy warm or cold.

Dietitian’s note: This recipe is rich in omega-3 fatty acids, flavonoids, vitamin C, and fiber.


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