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Saskatoon Salsa

2 tablespoons finely chopped red onion

1 tablespoon finely chopped jalapeño pepper

1 large pink grapefruit

1 teaspoon honey

1 tablespoon lime juice

1 cup fresh Saskatoons (or blueberries)

Combine all ingredients except salt. Season with salt to taste. Let stand one hour, then refrigerate before serving.

I like making this up the day before I use to let the flavors blend well.

Serve with Nacho chips or Flat bread and cream cheese... MMM Good.

INDIAN SPICED SALMON for heart month.

Serves 4

Salmon contains an abundant supply of omega-3 fatty acids, which keep the heart healthy and reduce inflammation. Several studies suggest that curcumin, a component of the spice turmeric, may also put a damper on inflammation, as well as protect against chronic diseases. One study in mice showed that curcumin may also protect against breast cancer.

1 teaspoon turmeric

1 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1/8 teaspoon cayenne pepper

1/4 to 1/2 teaspoon salt

4 (6-ounce) wild salmon fillets or steaks, about 1-inch thick

2 teaspoons olive oil

Preheat oven or BBQ to 350 degrees.

1. Place the first five ingredients in a small bowl; whisk to blend.

2. Sprinkle salt evenly onto both sides of the fish. Pat spice mixture onto one side of each fillet.

3. If cooking on BBQ add spices to oil and brush on in the last few minutes of cooking

4. To Bake: Brush salmon with oil, top with spices.

5. Place salmon in oven, and bake it for fifteen to twenty minutes or until fish flakes easily with a fork.

Nutrition information PER serving: Calories 266; Protein 34 g; Carbohydrate 1 g; Total fat 13.2 g; Saturated fat 2 g; Cholesterol 94 mg; Sodium 223 mg; Fiber 0.3 g