60ml Coconut aminos/Balsamic Vinegar
30ml Avo/ coconut oil
1/2 packet Sweetener
1.5cm section of fresh ginger root, grated
1 cloves garlic, grated
140g salmon, cut into blocks
Salt and Pepper to taste
4 Asparagus Spears (Cut into 3cm pieces)
½ lemon Sliced
Mix marinade ingredients in a baking dish: soy sauce, avo/coconut oil, Sweetener, ginger, and garlic. Skewers salmon blocks with asparagus spears and lemon slices marinade and place in the fridge for 15-45 minutes.
When ready to grill, start the grill with the lid open until you see smoke appear (takes 3-5 minutes). Set the temperature to 350°F and preheat with the lid closed for 10-15 minutes.
Remove salmon from marinade and grill. Cover and cook for 4 minutes or till the fish is flaky.