A Summer Grilled Salmon Supper
3 ounces salmon (155 calories)
1/2 yellow crooked neck summer squash (16 calories)
3.5 ounce slice of polenta (70 calories)
100 grams blackberrries (75 calories)
1/2 teaspoon Braggs liquid aminos (0)
1/2 tablespoon olive oil (60 cal)
Cut squash lengthwise. Slice a 3.5 ounce piece of polenta. Heat up grill. Spray Bragg’s on salmon, squash, and polenta. Rinse berries and put into fridge, Optional: drizzle a little balsamic vinegar on the berries. Spray olive oil on salmon, squash and polenta. Grill salmon until done. Grill squash and polenta until they are cooked with brown grill stripes. You may want to use a grilling sheet for the polenta. Serve with a crisp white wine or water and lemon.