Salmon Tataki Salad

For the miso dressing:

• 1 tbsp miso paste (white)
• 1 1/2 tbsps rice vinegar
• 1 tsp tamari (low sodium)
• 2 tsps honey
• 1/3 cup extra virgin olive oil
• 1 1/2 tsps sesame oil (toasted)

For the salad:

• 1/2 lb sushi grade salmon (skin removed)
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 5 cups mixed greens (arugula, mizuna mix)
• 1/4 watermelon radish (thinly sliced into matchsticks)
• 1/2 cup peas from the pod (tender, fresh young peas)
• 1/2 jalapeño, sliced thin (or serrano)
• 1/4 red onion, sliced thin
• 1/2 avocado, cubed
• 1 cup cilantro (roughly torn, tough stems removed)

For the dressing:

1. In a bowl, combine the miso, rice vinegar, tamari and honey. Whisk well.
2. Slowly drizzle in both oils while whisking continuously, until smooth. Set aside.

For the salad:

1. Lightly drizzle avocado oil over the salmon and season lightly with kosher salt all over.
2. Pour the black and white sesame seeds in a shallow bowl big enough for the salmon. Place the salmon in the bowl and press down to make the seeds adhere to the salmon, turn to coat all sides, until all of the salmon is covered.
3. Heat a cast iron skillet over medium-high heat until very hot. Drizzle a small amount of avocado oil.
4. Carefully transfer the salmon to the skillet and sear for 20 to 25 seconds per side, depending on thickness. Remove and set aside on a plate and transfer to the fridge to cool for about 15 to 30 minutes.
5. Once the salmon is cool, use a sharp knife to carefully slice the salmon into slabs.
6. Add the greens, radish, peas, jalapeño and red onion to a large salad bowl. Add about half of the dressing and toss to combine.
7. Add the avocado and cilantro and gently toss. Divide the salad onto plates and top with the salmon. Drizzle some of the remaining dressing over top of the salmon and salad (if needed). Enjoy!