Salmon, polenta and baby spinach salad for dinner tonight at our house.

Dave's plate



Salmon marinade
1 tbsp. gluten free teriakyi sauce
1 tsp. fresh grated ginger
1 tsp. fresh grated ginger
1 tsp. rooster sauce
1 tsp. agave nectar
2 tbsp rice vinegar
2 tbsp. roasted sunflower seeds
salt and pepper

Marinate salmon face down for 15-30 minutes.

We then baked our salmon for 15 minutes on 360F, and 400F for 12 minutes. Delicious!!