Ingredients
4 salmon fillets, seasoned with salt & pepper, grilled 2 minutes on each side
Teriyaki Sauce
1 large shallot, minced
2 large garlic cloves, minced
1 T. fresh ginger, grated
1 T. grape seed oil
Fresh cracked pepper, to taste
1/2 c. tamari
4 T. agave nectar
In a small sauce pan, saute the first five ingredients until the onions are translucent. Add the tamari and agave nectar, and bring to a boil. Reduce to low, and let simmer for three minutes
Broccoli Rabe
1 bunch broccoli rabe
1 T. raw coconut oil
Sea salt & pepper, to taste
Lightly saute for 1-2 minutes
Cucumber Ribbon Salad
1 large, organic cucumber, shaved into ribbons with a vegetable peeler
1/2 c. cilantro, chopped
1 scallion, chopped
1 lime, juiced
1 T. extra-virgin olive oil
1/2 t. sesame seeds
Sea salt & pepper, to taste
Hand toss
Layer the salmon over the broccoli rabe, and drizzle with the teriyaki sauce. Top with the cucumber ribbons, and enjoy!!
Photography by, Natryl1
