HERE’S AN Asian twist on a classic: American barbecued ribs. Salmon subs for the ribs! And what a sub it is. Salmon is so versatile; it does everything in the kitchen except run the dishwasher. You can pair it with just about any sauce, and the dish always comes out a winner.

A GREAT way to cut back on animal meat in certain recipes is to use mushrooms. Why mushrooms? They actually have a meaty flavor all their own—and trust me, no one will ever know that this recipe has less poultry in it for that reason. Plus, using mushrooms as a meat substitute cuts way back on calories and fat. The chunks of iceberg on top give a nice fresh quality to this dish—and will keep you full and satisfied.

OVER THE years, this Japanese entrée has been the centerpiece on most Asian menus. While delicious, it’s usually about chicken candied in sugar and soy and served with copious amounts of white rice. This is not a recipe for good health! Here is a much easier interpretation—with fewer calories, fat, and sodium and less sugar. Healthful doesn’t mean tasteless! This recipe tastes delicious, even though I swapped out several fattening ingredients. For example, I replaced the sugary sauce with a sugar-free version of teriyaki sauce and traded in the rice for snap peas. Voilà—Chicken Teriyaki can now be declared a health food!