Salmon and Spinach Salad


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


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


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