Salmon is rich in color as well as omega-3 fats, and has a succulent, meaty texture. The Asian-style marinade, which adds extra flavor, uses both orange and lime juices.

Makes 4 servings

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½ cup reduced-sodium soy sauce

½ tablespoon fresh or prepared orange juice

½ tablespoon fresh lime juice

½ tablespoon prepared Chinese mustard

½ teaspoon Chinese five-spice powder

Four 4-ounce salmon fillets

1 tablespoon sesame oil

Canola oil cooking spray

1 tablespoon sesame seeds

With a spoon, mix together soy sauce, juices, mustard and spice powder in a shallow pan or dish. Add salmon and turn to coat all sides with marinade. Cover with plastic and refrigerate 1 hour. Bring salmon back to room temperature before broiling.

Preheat broiler. Remove salmon from the marinade, pat dry with paper towels. Brush top and sides of fillets with sesame seed oil and place on broiler pan. Broil 4 inches from heat until fish is cooked through, about 5 minutes.

Meanwhile, heat a medium skillet over medium heat until hot. Add sesame seeds and, stirring continuously, toast just until golden, about 1 minute. (Sesame seeds can quickly go from golden to burned, so watch carefully.) Immediately transfer sesame seeds to a small bowl. Remove skin from salmon fillets and place 1 on each of 4 serving plates. Garnish the top of each with sesame seeds. Serve immediately.

Nutrition information per serving: 216 cal., 11 g fat (2 g saturated), 3 g carbo., 24 g pro., 0 g dietary fiber, 443 mg sodium.

Recipes for AP developed by the American Institute for Cancer Research.

By The Associated Press for AP Weekly Features