Salmon with Spinach and Whipped Parsnip

This recipe is easy to prepare and when stacked creates an elegant presentation.


Prepare Marinade for 1 lb. salmon filet

1/2 cup Bragg’s Liquid Aminos             1/4 cup raw honey

1/4 cup fresh orange juice                     4 cloves minced garlic

        1 tsp fresh ginger, ground                     1/4 tsp. red pepper flakes

Whisk together all 6 ingredients… pour over salmon and refrigerate 30 minutes, no longer.

Preheat oven to 375 degrees. Loosely wrap salmon on parchment paper or foil to hold in juices and trap steam; lay on baking sheet; bake for 15-20 minutes til salmon flakes easily with a fork. 


Cut the ends off 1 lb. of parsnips and scrub any dirt from the skins. Boil in salted water until tender and drain.  Whip with butter and small amount of milk; add 2 garlic cloves, pinch of nutmeg salt and pepper to taste. 


Take a pre-washed bunch of organic spinach and briefly steam until wilted. 


Place a mound of whipped parsnips in the center of each plate.  Use a slotted spoon to place drained spinach over the parsnips. Lay the salmon on top and garnish with flat parsley. 

Parsnips contain several vitamins and minerals and are fiber-rich: cooked parsnips contain potassium, folate, vitamin C and manganese 

Spinach contains calcium and vitamins A and C, fiber, folic acid, and other nutrients that protect you from  colon and breast cancers. Spinach can protect you from high blood pressure and heart disease. Always buy organic. 

Liquid Aminos is a pure soy vegetable protein.  While high in sodium, it is preferable to conventional soy sauce which may contain GMOs and numerous additives like MSG.