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Salmon with Black Bean Sauce and Avocado Salsa

Ingredients

1 tsp. extra virgin olive oil

1/2 tsp. hot pepper sauce

1/2 tsp. garlic powder

1/2 tbsp. rice vinegar

2 tsp. honey, raw

1 tbsp. peanut butter, creamy

2 tbsp. wheat-free soy sauce

24 oz. salmon

1 lrg. avocado

1 tbsp. capers

1/4 c. corn on the cob, fresh, organic

1/4 c. water

8 c. mixed greens

4 tsp. apple cider vinegar

3/4 c. canned black beans

Directions

For the Hoisin Sauce: Mix the first 7 ingredients together (olive oil through soy sauce) and shake thoroughly. Wa-La...hoisin sauce! This yields about 1/4 cup. Only use 4 tablespoons of this for this recipe. Store the rest in the fridge and save the rest for later use!

1. Grill Salmon on charcoal grill or sear in a hot pan with minimal oil.
2. For salsa, combine avocado, capers, corn, apple cider, and mix gently.
3. For black bean sauce, using a blender or food processor, puree black beans, hoison sauce, and water.
4. To serve, arrange salad greens on a large plate ( kind of like the one you use for the Turkey on Thanksgiving) and top with salmon fillet, black bean sauce, and salsa. ( Decorate the salmon if there are any leftover beans.)

Enjoy!!