"Teriyaki" Salmon

2 piece of 5 ounce Salmon
2 tablespoons Amino Acids (Braggs)
1 heaping tablespoon of honey
1 teaspoon of ginger
Red's hot sauce to taste
pepper to taste 
1 teaspoon garlic
4 stalks of scallions
3 carrots sliced in ribbons
1 zucchini ribbons 
sprinkle of rice wine vinegar

In a cup mix Amino Acids, honey, ginger, hot sauce, garlic, and pepper.  Whisk so it all comes together.  
​Dry the 2 pieces of salmon and then put dressing on top.  Sprinkle scallions and then make an aluminum pouch, wrapping the salmon up tight.  Let that sit for just a bit.  

Place ribbons of carrots and zucchini on a paper towel to dry slightly.  Then sprinkle with a little rice wine vinegar, salt and pepper.  

Preheat oven to 425 and cook salmon for 15 minute.  Time is always dependent on thickness.  Serve with ribbon veggies on top.  And maybe some sweet potato french fries. For a more intense flavor, reserve a little of sauce and drizzle just before serving.  

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