Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Bragg's liquid aminos (or reduced sodium soy sauce if you are not low carb)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 24 oz salmon fillets (cut into 6 oz portions; see note 1)
  • 6 oz cremini mushrooms (cut into chunks)
  • 1 zucchini (cut into chunks)
  • 1 tablespoon sesame oil
  • 1 tablespoon Bragg's liquid aminos
  • 2 baby bok choy (cut in half)
  • 1/4 cup avocado mayonnaise
  • 1 teaspoon wasabi paste

Instruction

  • Marinate- In a shallow baking dish, stir together the liquid soy seasoning, sesame oil and ground ginger. Place salmon skin side up in the dish, and allow to marinate for 30 minutes.
  • Cook salmon- Heat your grill over high heat (500°F) and allow to preheat for at least 10 minutes. I highly recommend using a vegetable grilling plate to cook your salmon, spraying it well with oil.Place salmon skin side down on the grill. Cook with the lid down for 3 minutes, then carefully flip. Cook for another 3 minutes with the lid down, then check internal temperature.
  • Cook vegetables- Toss the vegetables in the liquid soy seasoning and sesame oil until coated.Zucchini and mushrooms- grill on a vegetable grilling plate for 6-10 minutes, stirring frequently, until cooked through.Baby bok choy- Grill directly on the grill for 1-2 minutes per side, until slightly charred and cooked to your liking.
  • Portion- Stir together the mayonnaise and wasabi paste, then portion out into condiment containers. Divide the grilled vegetables and salmon between four 3-cup capacity storage containers.