1 ½ lb’s wild salmon
1 tablespoon lemongrass paste
1 cup small roughly chopped mushrooms
Braggs amino acids
1 teaspoon finely chopped fresh garlic
1 ½ inches finely chopped fresh ginger
¼ cup vegenaise
1 teaspoon dried wasabi
2 cups finely chopped white cabbage
¼ cup fresh cilantro finely chopped
1/8 teaspoon Sandra’s Spice
½ teaspoon organic agave
Preheat oven to 425 degrees. Line a baking tray with aluminum foil and lightly coat with cooking spray.
Lightly coat salmon with lemongrass paste, and place on baking tray. Set aside the salmon and rest of the lemongrass paste.
In a small bowl add mushrooms, 1 tablespoon braggs amino acids, garlic, ½ teaspoon ginger and stir until uniform. Using a rectangle of aluminum foil, 7 inches by 9 inches, fold sides up ½ inch each side to make a secure, leak proof tray. Add marinated mushrooms to aluminum tray, place on baking tray next to salmon and place in the oven. Cooking time runs 10 minutes per inch thickness of fish. (If fish is more than 1 inch thick wait 5 minutes before placing mushrooms in the oven)
In a small blender add vegenaise, wasabi, lemongrass paste, ground black pepper, cilantro, and blend until well mixed and set aside.
In a medium sauté pan over medium heat lightly coat with lemon oil, add cabbage 2 tablespoons braggs amino acids, remainder of ginger, black pepper and stir for 2 minutes and remove from heat.
In a small bowl add radish and 1 teaspoon organic agave and mix. Before serving add radish, cilantro and stir until uniform.