Seared salmon big ass salad with miso ginger dressing

Salt both sides of the salmon generously.

Preheat a medium nonstick pan over medium heat, add olive oil and lay the salmon in skin side down, pressing it flat for the first 20 to 30 seconds.

Cook about five minutes on side one, flip, drop the heat to low and cook another two minutes or so; about seven minutes in total for medium.

Drain and rest the fillet on paper towel, wipe the pan, reheat over medium-high with more oil and add the chopped broccolini with a small pinch of salt.

Toss and cook about 90 seconds until lightly charred and slightly tender, then out onto the paper towel.

Build the bowl with green leaf lettuce, shredded green cabbage, the pan roasted broccolini, pickled ginger, sunflower seeds and chopped roasted nori.

Flake in half the salmon, about four ounces.

In a high sided container combine the egg yolk, rice vinegar, sugar, soy sauce, chopped ginger and white miso and spin with an immersion blender to break the base down.

With the blender running, slowly stream in the neutral oil and toasted sesame oil to emulsify.