Sea Vegetable and Pan-seared Salmon Salad

Marinade for Tofu and Salmon, to be split between two separate bowls

4 tablespoons apple cider vinegar

2 tablespoons maple syrup, agave or honey

1 tablespoon ponzu, or substitute ½ tablespoon soy sauce and ½ tablespoon lemon juice

1 teaspoon sesame oil, in tofu marinade only

Salad

½ cup arame, soaked in cold water for fifteen minutes and then drained

½ head of radicchio chopped fine, or substitute 1 cup of red cabbage

the whites of four scallions, minced

1 carrot julienned into fine sticks

sesame seeds

6-8 cups of the small leafed, bitter green of your choice (watercress, arugula, etc)

Protein

extra firm tofu

two salmon fillets, boned and skin removed

1 tablespoon of olive oil

Mix the ingredients for the marinade together and then separate it evenly between two bowls. Prep your proteins: skin and debone the salmon; pat the tofu dry and then cut it into half by quarter inch slices. Place the tofu and the salmon into the two different bowls of marinade. The tofu can sit out on your counter, but the salmon should return to the refrigerator. Allow both to marinade for as long as possible, but around 30 minutes is fine.

Combine all of the salad ingredients together, add the tofu and pour a little of the tofu marinade on top, set aside until your fish is cooked.

To cook the salmon, heat a nonstick skillet on high for 30 seconds before adding in a tablespoon of olive oil, or enough to cover the bottom of the skillet. After the pan is hot (around 3 minutes should be fine) turn it down to medium-high and add the salmon. Cook the salmon for 3-5 minutes, until it is browned and releases easily from the pan and then turn over and cook for 3 minutes.

Plate the salad and place the cooked salmon on top, sprinkle with sesame seeds and scallions.