I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon. If you do eat salmon, here’s one of my favorite entrees from my cookbook, Making Cleansing Easier: Ginger Glazed Salmon with Baby Bok Choy. – Veronica
- 1 tablespoon cold-pressed olive oil
- 2 tablespoons coconut aminos
- 1 lemon, juiced
- 1 tbsp. coconut nectar
- 2 cloves garlic, minced or pressed
- 2 teaspoons fresh ginger, minced or pressed
- 2 (6-ounce) wild salmon fillets
- 2 baby bok choy
- Sea salt, optional to taste
Mix the olive oil, coconut aminos, lemon juice, coconut nectar, garlic, and ginger in bowl.
Divide the marinade between 2 shallow dishes or zip-top bags and place the salmon in one and the bok choy in the other.
Marinate both for 30 minutes.
Heat a grill or grill pan and grill the salmon for 5 minutes per side, or until cooked to desired level of finish (I prefer a tiny bit of pink on the inside so the salmon doesn’t get dried out).
Grill the baby bok choy until lightly charred, 1-2 minutes per side, or until tender.
Brush with extra marinade while grilling.