Grilled Salmon with Garlic Ginger Bok Choy

Ingredients:

• Wild Caught Salmon Fillets (one 4 oz portion per person) 

• 1 tbs Bragg Liquid Aminos (per fillet)

• 2 tbs Extra Virgin Olive Oil (1 tbs per fillet, 1 tbs for zucchini) 

• sprinkle sea salt & pepper

• Fresh Zucchini (1/2 per person)

• 1 tsp garlic powder 

• 1 tsp dried basil

• Fresh Bok Choy, 2-4 heads, depending on serving needs

• 1 tsp Fresh Ginger

• 2 cloves Fresh Garlic, smashed and chopped

• Tangy Asian Dressing*

Instructions:

• Marinade Wild Salmon Fillet in aminos, EVOO, salt and pepper for 20 minutes.

• Chop zucchini into large sticks and toss with EVOO & spices.

• While they are marinating, heat coconut oil in a skillet, add garlic and ginger and stir.

• Add aminos and bok choy, cut side down. Allow to cook for several minutes.

• While this is cooking, place salmon (skin up) & zucchini on a hot grill or grill pan.  

• Toss bok choy in the pan and add 1/4 cup water, scraping bits from the bottom of the pan.  

• COVER pan and allow to simmer for 2-5 minutes until fork tender. 

• Flip salmon & zucchini over and cook for another several minutes to desired level of doneness. 

• Serve Salmon fillet & 1/2 a zucchini over Arugula with 2-3 bok choy halves.

• Drizzle with Tangy Asian Dressing*