Salmon with Papaya-Mango-Salsa

• 4 6 oz skinless salmon fillets.

• 3 T. olive oil

• 2 c. baby spinach or arugula

• ½ c. Soy Joy Sauce

• Papaya-Mango-Mint salsa

Heat a large heavy sauté pan, preferably non-stick (or enameled iron) over medium high heat until hot.

Rub salmon fillets on both sides with the oil. Place the salmon in the pan and cook, undisturbed for at least 3 minutes before turning. Continue to cook until the fish is slightly underdone in the center. Drizzle the Soy Joy Sauce over the fish, turn the salmon over, and swirl the pan to nicely coat the salmon with the sauce for a minute or two. The fish should be crisp and caramelized on the outside and moist and flaky on the inside. Watch carefully though, because you want to make sure the fish is not overdone.

To serve, place fish fillets over a serving of spinach on the plates. Top with salsa and drizzle some of the soy juices from the pan over the brown rice you are serving on the side.

340 cal. 30 g protein 4 g carb 22 g total fat, 2.5 sat fat

SOY JOY SAUCE

• ¼ c. plus 2 T. soy sauce

• 2 T dark sesame oil

• 2 T honey

• 2 T minced fresh ginger

• ½ c. fresh cilantro

• 1 garlic clove, minced

• ½ c. t. chile flakes

Combine all ingredients in a food processor or blender. Add ¼ c plus 2 T of cold water to sauce and blend. This can be stored in ref. for up to 1 week.

35 cal. 1 g. protein

PAPAYA-MANGO-MINT SALSA

• ½ small papy, peeled, seeded and diced

• ½ mango, peeled and diced

• ½ small red onion, diced

• 1 jalapeno, seeded and minced

• ½ c. chopped fresh mint

Combine all ingredients and toss gently to combine. This can be stored in ref. for up to 3 days.