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