Honey Grilled Salmon
4, 6 oz. fillets of fresh salmon, skinned
2/3 c. honey
2/3 c. soy sauce
3 Tbs. olive oil
Heat honey in the microwave for 15-20 seconds to liquify. Add the soy sauce and olive oil,
and whisk together to combine thoroughly. Pour the marinade over the salmon, and let sit
for 20 minutes in the refrigerator.
Place the salmon on a hot grill with a lightly oiled grate, or grill pan with cooking spray and
cook for 4-5 minutes. Carefully turn the salmon, and allow to cook for another 4-5
minutes, or until fish flakes easy with a fork.
Peach Raspberry Salsa
1 c. fresh raspberries, roughly chopped
1 large peach, cored and diced
1 small sweet bell pepper, OR 2-3 sweet cayenne peppers, diced
1 petit white onion, or 1/2 small white onion
2 Tbs. white balsamic vinegar
salt
In a bowl, combine chopped fruits and veggies. Add a dash of salt, pour the vinegar over
the mixture and toss lightly. Set aside in the refrigerator. Pile atop the salmon when it’s
finished cooking.
Lemon Spinach Salad
1 bag of lemon spinach, or 1 bag regular spinach with juice of 1 lemon
2 Tbs. extra virgin olive oil.
Fresh Goat cheese
Toss lettuce, olive oil (and lemon juice if substituting regular spinach), and goat cheese to
taste. Serve fresh as a side.
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