INGREDIENTS

Rhubarb-Ginger Sauce (Recipe Courtesy of ASMI)

3 Tablespoons avocado oil, divided
2 cloves garlic, minced
2 Tablespoons minced ginger
1 cup thinly sliced rhubarb
3 green onions, sliced thinly (about 1/2 cup)
2 Tablespoons seasoned rice vinegar
2 Tablespoons liquid aminos or coconut aminos
1/4 teaspoon liquid stevia
4 Alaska salmon fillets

Spiralized Veggie Salad (Recipe Courtesy of ASMI)

4 cups cooked quinoa, kept warm
2 Tablespoons avocado oil
2 cups fresh chopped green beans
2 cups fresh snap peas, halved lengthwise diagonally
2 cups yellow summer squash, sliced in half-moons
1 to 2 cups fresh baby spinach/arugula
1 medium carrot, peeled and sprialized/julienned
1 medium beet, peeled and sprialized/julienned
1 large avocado, pitted, peeled and cut in chunks/slices
1/4 cup toasted pepitas or pine nuts
Lemon-pepper seasoning, as needed
Favorite herbed vinaigrette dressing, as needed

DIRECTIONS

To make the rhubarb-ginger sauce, heat half of the oil in a sauté pan over medium-high heat. Add the garlic and the ginger and cook for about 30 seconds. Add the rhubarb and sauté for an additional 30 seconds. Add the green onion, vinegar, liquid/coconut aminos and liquid stevia. Cook to heat through; cover and keep warm.

To pan-sear the wild Alaskan salmon you caught last summer, heat a skillet or heavy ridged stovetop grill pan over medium-high heat. If using frozen salmon, rinse under cold water and pat dry with paper towel. Brush both sides of fish with remaining avocado oil. Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Turn fish over and season lightly with salt and pepper. Cover and reduce the heat to medium. Cook an additional 6 to 8 minutes until fish is opaque throughout.

In a very large skillet or wok, heat the avocado oil, then add the green beans, snap peas and squash. Sauté the veggies over medium-high heat about 5 minutes, until crisp-tender. Remove from heat and stir in the spinach/arugula to wilt slightly.

To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium and cook until warmed throughout. Taste and add ground pepper, if desired. Portion the quinoa-veggie mixture onto 4 large bowls or plates. Top the bowls with the carrot, beet, avocado and toasted pepita seeds. Drizzle salad with 3 to 4 tablespoons favorite vinaigrette dressing. Top each bowl with a salmon fillet and spoon on some rhubarb-ginger sauce.