Prep and wait time: 1 hour     Cook time: 15minutes or less (depending upon grill)    Serves: 3-4

For the salmon:
1    pound wild-caught salmon
½   cup tamari or coconut aminos
2    teaspoons grated ginger
1    tablespoon raw honey
salt and pepper to taste

Warm sauté pan on low and add tamari, ginger, honey, and seasoning. Heat marinade until everything is combined and liquid. Let cool for 2 minutes and then pour over salmon. Allow the salmon to marinate for 20 minutes. Grill to desired texture. Serve alongside or on top of salad.
For the kale salad:
3      cups or more chopped kale (mix of curly and lacinato)
1      cup shredded carrots
1/2   cup diced cucumber
1/2   cup raisins
1/2   cup chopped green onion
1       cup shredded red cabbage
1/4    cup olive oil
1/3    cup apple cider vinegar
2       tablespoons raw honey
2       tablespoons mustard (Dijon or regular)
salt and pepper to taste
1/4    cup raw pepitas (pumpkin seeds) or raw sunflower seeds
2       tablespoons coconut sugar

Combine kale, carrots, cucumber, raisins, green onions, and cabbage. In a separate bowl, whisk the olive oil, vinegar, honey, mustard, salt and pepper. Pour over the salad for at least an hour before serving to allow the kale leaves to soften.

To make sweetened pepitas, heat 2 tablespoons coconut sugar and add 1/4 cup raw pepitas to a sauté pan and heat over medium/high heat. Stir frequently until sugar is melted and coating the seeds. Lay out on parchment paper or silicon baking sheet to cool. Once they are cool, break apart and set aside.

When ready to eat sprinkle the kale salad with seeds and serve with salmon.