I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon. If you do eat salmon, here’s one of my favorite entrees from my cookbook, Making Cleansing Easier: Ginger Glazed Salmon with Baby Bok Choy. – Veronica

Serving Size: 2 People

• 1 tablespoon cold-pressed olive oil
• 2 tablespoons coconut aminos
• 1 lemon, juiced
• 1 tbsp. coconut nectar
• 2 cloves garlic, minced or pressed
• 2 teaspoons fresh ginger, minced or pressed
• 2 (6-ounce) wild salmon fillets
• 2 baby bok choy
• Sea salt, optional to taste

Mix the olive oil, coconut aminos, lemon juice, coconut nectar, garlic, and ginger in bowl.Divide the marinade between 2 shallow dishes or zip-top bags and place the salmon in one and the bok choy in the other. Marinate both for 30 minutes.

Heat a grill or grill pan and grill the salmon for 5 minutes per side, or until cooked to desired level of finish (I prefer a tiny bit of pink on the inside so the salmon doesn’t get dried out). Grill the baby bok choy until lightly charred, 1-2 minutes per side, or until tender. Brush with extra marinade while grilling.