Quick & Simple Grilled Salmon – with a Sweet Glaze!

Quick & Simple Grilled Salmon - with a Sweet Glaze!

Quick & Simple Grilled Salmon – with a Sweet Glaze!

Ingredients:

5oz raw salmon fillet
1tbsp soy sauce
1tbsp water
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper

In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.

Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!

Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Ingredients:

2 slices of Mahler’s Low Carb/High Protein Flax & Soy bread
2oz smoked salmon
2 pieces turkey bacon
1 roma tomato – sliced
Handful of spinach
Stoneground/Dijon Mustard

Preheat broiler to high. Broil bacon on a foil lined baking sheet until crispy – flipping once or twice. While bacon is cooking toast the bread in a toaster. Spread the mustard on one or both pieces of toast and layer with spinach, smoked salmon, tomato & bacon.

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta - yummy!

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!

1 Ole Xtreme low carb wrap
3oz store bought rotisserie chicken – shredded
1/4cup precooked tricolor quinoa
7 red grapes – halved
7grams crumbled feta cheese
5grams chopped pecans
2tbsp fat free greek yogurt – plain or vanilla (I used vanilla because I like the extra sweetness)
1tsp fresh lemon juice
1tsp olive oil
1/2tsp vinegar (I used pomegranate)
Fresh ground pepper
Handful of spring mix

In a small bowl mix together the yogurt, oil, vinegar & lemon juice until well combined – add fresh ground pepper to taste. In a separate bowl mix together the chicken, grapes, pecans and quinoa. Pour the sauce over the chicken mixture and stir until evenly coated. Season with some more pepper or salt if you choose. You’ve probably noticed by now that I RARELY add salt to dishes, it’s just a personal preference. Lay the tortilla flat & layer with the spring mix, chicken mix & then feta cheese. Roll up tightly and cut!