Cancer and its treatments can often alter your sense of taste, making foods seem bland, overly sweet, salty or metallic. While these changes are usually temporary, it is crucial to maintain your calorie intake and meet your body's nutritional needs.

This roasted ginger salmon recipe is a harmonious blend of citrus, herbs and the rich omega-3 fats in salmon. When combined, this not only creates a visually stunning dish but also offers a healthy dish that will energize your senses. Enjoy the refreshing taste and the nutritional benefits, knowing that each bite is a step toward your well-being.

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Roasted ginger salmon

MAKES 4 SERVINGS • PREP TIME: 10 minutes plus 20 minutes to marinate • COOK TIME: 15 minutes

Ingredients:

1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
Zest of 1 orange
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely minced fresh ginger
Pinch of cayenne pepper
4 (6-ounce) salmon filets, pin bones removed
Sea salt
1 teaspoon Dijon mustard
1 cup pomegranate olive mint salsa

Preparation:

In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, orange zest, lemon zest, olive oil, ginger and cayenne. Place the salmon in a baking dish and season each piece with a pinch of salt. Pour half of the marinade over the salmon and turn to coat well. Cover the baking dish and marinate in the refrigerator for 20 minutes.

Heat the oven to 400°F.

Remove the salmon from the refrigerator, uncover, and add 2 tablespoons of water to the dish. Bake for 10 to 15 minutes, depending on the thickness of the fillets, just until tender and opaque and an instant-read thermometer inserted into the center of the fillet registers 120°F.

While the salmon is cooking, combine the reserved marinade and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the fillets. Spoon 1/4 cup of the relish on top of each fillet and serve immediately.

COOK'S NOTE: Like Goldilocks and the three bears, fish has to be just right. Too much time in the oven or on the grill leaves your fish too dry. Too little time and you will have raw fish. As with many other proteins, fish continues to cook for several minutes after you take it off the heat. This is called carry-over cooking. Let an instant read thermometer be your guide and pull your fish away from the heat at 120°F. By the time you’re ready to serve it, your fish will be perfect.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, California