Salmon and Kale Dinner

I was playing around in the kitchen the other day and came up with an original  recipe for a glaze to use when barbecuing salmon, chicken or tofu (see below). On this particular evening, I made it with salmon.

For a side dish, I grilled red bell peppers that I had marinated in an olive oil, garlic, herbs de provence, lime, vinegar sauce. I cut up the peppers and added them to a dish of sauteed kale, which I cooked in the same sauce with onions and mushrooms.

Finally I made brown rice and added left over cooked squash, grated parmesan cheese and 2 tablespoons of tomato sauce.

Glazing Sauce
1/4 cup olive oil
3 table spoons soy sauce or braggs amino acid
2 tablespoons miso
1 tablespoon garlic
1 tablespoon ginger
juice from 1/2 a lime
coconut oil to taste