Ingredients:

Dressing

  • 3 tblsp rice vinegar
  • 3 tblsp Bragg liquid aminos or low-sodium soy sauce (use Braggs if you are sensitive to gluten or gluten free soy sauce)
  • 1 tsp sesame seeds
  • 2 cloves garlic, minced
  • 1 tblsp sesame oil

Salad

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

Directions:

Pre-heat grill or broiler. Put all dressing ingredients into a blender and blend until smooth. Put spinach, peppers and snap peas into a bowl, pour dressing over salad and stir. Brush salmon with oil oil and cook on grill or under broiler until cooked throughout. Put salad on 4 plates and top with salmon.

Serves 4

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