SEAFOOD SUNDAY

Eating fish has many health benefits. It is suggested that people who eat one to two servings of oily fish a week may add 2 years to their life. Seafood is a high quality source of protein with very little unhealthy saturated fat, therefore heart healthy. Fish contains a variety of important nutrients and antioxidants. Salmon is one of my favorite kinds of seafood. If you can find a good source of fresh salmon it is even better. Today's recipe is from the current issue of COOKING LIGHT.

QUICK BROILED SALMON WITH VEGETABLES
4 (6oz.) salmon filets (about 1 inch thick)
3/8 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 c. sliced red bell pepper
1 c. vertically sliced onion
1 c. snow peas, trimmed
2 tbsp. rice wine vinegar, divided
2 tbsp. lower-sodium soy sauce
1 1/2 tbsp. honey
1 tbsp. water
2 tsp. canola oil
2 tsp. sambal oelek (ground fresh chile paste)
1/2 tsp. cornstarch
3 garlic cloves, sliced
2 (1/2 inch) pieces fresh ginger

Preheat broiler to high.
Place a jelly roll pan in oven; preheat pan for 5 minutes. Sprinkle fillets evenly with 1/4 tsp. salt and 1/4 tsp. black pepper. Arrange fillets, skin sides down, on pan. Broil fish 5 minutes.
Combine remaining 1/8 tsp. salt, remaining 1/4 tsp. black pepper, bell pepper, onion, snow peas, and 1 tbsp. vinegar in a medium bowl. Arrange the bell pepper mixture on pan with fish; broil 3 minutes.
Combine remaining 1 tbsp.rice wine vinegar, soy sauce, and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 2 minutes. Stir; let stand 5 minutes. Discard ginger pieces. Serve sauce with fish and vegetables.