Salmon With Mojo Sauce. Divide the spinach evenly among the sheets of paper placing it on one side of the. Pour the mojo sauce over the salmon fillets reserving 14.
Heat olive oil in a pan. Transfer half the mojo to a large Ziplock add the salmon and seal to close. Remove the skin from fish and cut in half.
Secondly warm a pan on medium heat for about a minute.
Add olive oil and warm for another minute. While the salmon is cooking make the ponzu sauce by mixing the coconut aminos with the lime juice. Firstly season the salmon with salt pepper and paprika. Grill the fish until done.
