This one is from Martha.
- Buy salmon with skin on, enough to feed 3-4.
- 3 sweet potatoes
- XLarge package fresh spinach
- Fresh bunch of asparagus
- You will also need olive oil, sesame oil, wheat free Tamari Sauce, one lemon, fresh garlic bulb, fresh ginger, sea salt, pepper, brown sugar (optional)
Mix together 2 T. olive oil, 2 T. sesame oil, 3 T. wheat free tamari sauce, juice of one lemon, two large garlic cloves, minced and 2 T. fresh ginger and a pinch of sea salt and sprinkle of brown sugar. Marinate the salmon for an hour, SKIN SIDE UP. (if you don’t want to use brown sugar, some leftover white wine or orange juice can be added to marinade)
Bake 1 1/2 inch sliced sweet potato, lightly oiled on foil in oven at 375degrees for 45 minutes.
Bake asparagus on foil, lightly oiled and sprinkled with sea salt and fresh pepper.
(Using foil on a cookie sheet makes clean-up easy)
Heat 3 T. olive oil and 4 cloves of garlic, minced in a skillet. Just when hot, add large package of fresh spinach. Add 2 T. water, cover until tender. Salt and pepper to taste.
Grill the salmon on medium heat, SKIN SIDE DOWN. After about 12-15 minutes, use a large spatula to loosen and gently lift the meat off the skin and onto the serving platter. Add vegetables and serve.