Main Courses


4 serving sized pieces of wild caught salmon
1 red onion, sliced
4 scallions, sliced
4 cloves of garlic, chopped
salt and pepper to taste

For the sauce:
1/3 cup extra virgin olive oil
1/3 cup raw organic agave nectar
Fresh lime juice from two large limes

Preheat the oven to 350° F. Prepare eight pieces of tin foil—two for each piece of salmon. Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper. Combine the olive oil, agave and lime juice. Pour the sauce generously over the salmon pieces. Sprinkle with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet. Bake for about 20 minutes, until fish flakes easily.