• 2 tblsp rice vinegar
  • 2 tsp Bragg liquid aminos or low-sodium soy sauce (use Braggs if you are sensitive to gluten or gluten free soy sauce)
  • 2 cloves garlic
  • 1 tbsp chopped ginger (fresh)
  • 2 tblsp oil (I like 1 tbsp olive and 1 tbsp sesame)
  • 1 tsp sesame seeds


  • 4 cups spinach leaves
  • 1 red pepper, thinly sliced
  • 1 cup snap peas or pea pods sliced
  • 2 six ounce salmon fillets
  • 2 tsp. olive oil


Pre-heat grill or broiler. Put all dressing ingredients (except sesame seeds) into a blender and blend until smooth. Add sesame seeds and stir. Put spinach, peppers and snap peas into a bowl, pour dressing over salad and stir. Brush salmon with oil oil and cook on grill, in a hot pan on stove or under broiler until cooked throughout. Put salad on 2 plates and top with salmon.

Serves 2

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