Aminos-Honey Glazed Salmon with Sauteed Spinach
with roasted eggplant

Name: Aminos-Honey Glazed Salmon with Sauteed Spinach
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Tbsp Honey; 2 Tbsp Bragg's / coconut aminos; 1 1/2 Tbsp Rice vinegar; 2 1/2 tsp Toasted sesame oil; 1 lb Salmon; 4 tsp Aminos-honey sauce ((ingredients listed separately)); 3 cloves Garlic, sliced thinly; 2 bunches Spinach, stems chopped, washed & dried; 2 tsp Cooking oil; 1/2 Lemons, sliced into wedges; 1 lb Eggplant, Chinese (sub Japanese or regular); 1 Tbsp Cilantro, fresh, chopped; 2 Tbsp Aminos-honey sauce ((ingredients listed separately))

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Aminos-Honey Glazed Salmon with Sauteed Spinach

This aminos-honey sauce doubles as a glaze for salmon and a sauce for our tender roasted eggplant - efficient and tasty!

Ingredients

Metric

Servings:

Aminos-Honey Sauce:

Honey - 3 Tbsp
Bragg's / coconut aminos - 2 Tbsp
Rice vinegar - 1 1/2 Tbsp
Toasted sesame oil - 2 1/2 tsp

Aminos-Honey Glazed Salmon with Sauteed Spinach:

Salmon - 1 lb
Aminos-honey sauce - 4 tsp ((ingredients listed separately))
Garlic - 3 cloves , sliced thinly
Spinach - 2 bunches , stems chopped, washed & dried
Cooking oil - 2 tsp
Lemons - 1/2 , sliced into wedges

Aminos-Honey Glazed Eggplant:

Eggplant, Chinese (sub Japanese or regular) - 1 lb
Cilantro, fresh - 1 Tbsp , chopped
Aminos-honey sauce - 2 Tbsp ((ingredients listed separately))

Prep

Make aminos-honey sauce - Mix together honey, aminos, rice vinegar, and sesame oil. (Can be done up to 5 days ahead)
Salmon - Rinse and pat dry. Divide into 4 oz fillets and transfer to a sheet pan. Season with salt and pepper. Brush each fillet with 1 tsp (5 mL) of aminos-honey sauce.
Eggplant - Slice into spears and transfer to another sheet pan.
Garlic / Spinach - Prep as directed. For spinach, chop off the stems, rinse and dry thoroughly. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F (218C) and situate oven racks so that both salmon and eggplant can fit.
Roast eggplant for 18 to 22 minutes (shaking and rotating pan midway through) and bake salmon for 10 to 16 minutes, until it’s done to your liking.
While eggplant roasts, chop cilantro.
Next heat a saute pan over medium-high heat. Add cooking oil and then spinach leaves and sliced garlic. Saute for 2 to 3 minutes until wilted and tender. Season to taste with salt and pepper.
Toss finished eggplant with its portion of aminos-honey sauce and cilantro. Enjoy salmon over sauteed spinach with lemon wedges and remainder of sauce and eggplant on the side.
If you want to get a head start on tomorrow's pozole, start prepping / slow cooking ingredients tonight.

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