3/4 pound wild caught, very fresh salmon

1/2 cup fresh lime juice

2 teaspoons chopped fresh ginger

1 cup cherry tomatoes, cut in half

1/2 cup thinly sliced red onion

1 tablespoon olive oil

Pinch red pepper flakes

Salt and freshly ground black pepper

1/2 cup chopped cilantro

1/2 cup avocado cubes

2 cups tortilla chips

Remove any bones from the salmon. Remove any skin or dark meat. Place in the freezer for 15 minutes. Rinse a sharp knife in cold water between each cut and cut the salmon into 1-inch cubes. Add lime juice and salmon to a bowl. Mix well to make sure the salmon is coated with the lime juice. Let salmon marinate while preparing remaining ingredients, about 15 minutes.

Mix ginger, cherry tomatoes, onion, olive oil and red pepper flakes together in another bowl. Remove about 1/4 cup lime juice from the bowl with salmon and discard. Add salmon and remaining lime juice to the tomato mixture. Add salt and pepper and cilantro. Add avocado in cubes and mix well. Serve the salmon in 2 bowls with tortilla chips on the side.

Yield: 2 servings.

Per serving: 493 calories (45% from fat), 24.4 g fat (3.7 g saturated, 10.8 g monounsaturated), 96 mg cholesterol, 38.3 g protein, 32 g carbohydrates, 5.6 g fiber, 194 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”