Recipe: Salmon with Brown Sugar and Mustard Glaze

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe/index.html

Tip:  Eat with Salad and Sliced Tomatoes, Put lemon juice on top and sliced lemon for decoration

Note: Salmon is rich in omega-3 fatty acids (wild salmon is an important souce of DHA and EPA - important for brain function and structure) and high vitamin A, D and E (babies tend to be low in vitamin D). It is also anti-aging and fatigue fighter.

It is good to eat twice a week, and salmon goes well with carrots, tomatoes and lettuce because these vegetables has beta-carotene.  Cooking tomatoes enhances the nutritional value and allow you to absorb more lycopene (http://pubs.acs.org/doi/abs/10.1021/jf0115589?prevSearch=rui+hai+liu&searchHistoryKey=).  Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says. At least, that is, if they're boiled or steamed. (http://www.scientificamerican.com/article.cfm?id=raw-veggies-are-healthier)

If you cook salmon too much, the meat doesn't taste as good and you will lose much nutrient.  Ginger or lemon juice get rid of the fishy smell.  You can also put ginseng tea bag to get rid of the fishy smell.