The Best Things You Can Eat: David Grotto's Anti-Aging Salad Recipe (Access Hollywood Live)

You are what you eat!

We’ve all heard this healthy living mantra time and time again. Nutritionist David Grotto has put together an A to Z guide to the most nutritious foods on the planet in his new book “The Best Things You Can Eat.”

David stopped by Access Hollywood Live to share his recipe for warm salmon, cherry and arugula salad, which he calls a powerhouse anti-aging salad.

WARM SALMON, CHERRY & ARUGULA SALAD

Ingredients:

2 tablespoons red wine vinegar

1 teaspoon ground turmeric

3 tablespoons olive oil, divided

Salt and pepper

6 cups loosely packed arugula (about 3 ounces)

1/2 small head radicchio, cored and shredded

4 salmon fillets, about 3/4-inch thick

3 shallots, sliced

1/2 large jalapeno (halved lengthwise), seeded and thinly sliced

1 1/2 cups thawed frozen tart cherries

1 1/2 teaspoons grated fresh ginger

1/4 cup tart cherry juice

In a large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil. Add the arugula and radicchio and toss. Add salt and pepper to taste and divide mixture among serving plates. Set aside.

Season the salmon with salt and pepper. In a large skillet over medium-high heat, warm the remaining 1 tablespoon of olive oil. Add the salmon and cook until barely opaque throughout, 2 to 3 minutes per side. Arrange the salmon on top of the salads.

Return the skillet to medium heat, add the shallots and chile, and cook, stirring occasionally, until tender, 2 to 3 minutes. Add the cherries and ginger and cook, stirring occasionally, until heated through. Add the cherry juice, increase the heat to medium-high, and cook, scraping up any browned bits in the skillet, until the juice is almost entirely evaporated, 2 to 3 minutes. Add salt and pepper to taste.

Spoon the cherry mixture over the salmon and serve.

Serving Suggestions: A light soup would be a nice accompaniment to this entrée salad—potato leek soup in the winter, for example, or cold cucumber soup in the summer. If you like, serve some bread alongside. To vary the recipe, substitute swordfish, halibut, or a chicken breast for the salmon.