A light and tasty meal for when you are looking for an omega-3 richfish dish.
Savvy Tip: When shopping for salmon,choose Wild Pacific salmon, as opposed to farmed salmon.
Ingredients:
- 2 tablespoons wheat free soy sauce or tamari
- 1 tablespoon natural unpasteurized honey
- 1 tablespoon organic lemon juice
- Zest of 1 organic lemon
- 1/4 teaspoon ground organic ginger (optional)
- 4 five ounce skinless salmon fillets
Lemon Dressing:
- 1 tablespoon organic lemon juice
- 1 tablespoon organic olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon Sucanat
- Salt and pepper to taste
Salad:
- 3 cups organic baby spinach
- 1 ripe organic avocado, peeled, pitted, diced
- 1 ripe organic mango, peeled, pitted, diced
- 2 tablespoons finely chopped organic red onion
- 2 tablespoons organic capers
Steps/Methods:
- Mix the soy sauce, honey,lemon juice, lemon zestand ginger (if using); set aside.
- Barbecue the salmon fillets on a greased grill until firm and opaque, 5 to 7 minutes per side, depending on thickness of fillets. Brush generously with the soy mixture near end of barbecuing time. Remove salmon from the grill.
- Combine and mix the Lemon Dressing ingredients;set aside.
- In a salad bowl toss together spinach, avocado, mango, red onion and capers. Break salmon into large chunks and gently mix into salad. Serve Lemon Dressing on the side.
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