Blackened Salmon Teriyaki Salad

Salmon Marinade Ingredients:
1 lb salmon filet, cut in half
1/4 cup tamari
2 tbs garlic ginger paste
1 tbs brown sugar
1 tbs not in
2 tsp sesame oil
Dash cayenne

Salad Ingredients:
2 cups baby spinach
1 carrot, shredded or cut into match sticks
2 hard boiled eggs, sliced
1/4 red onion, sliced thin
1 orange, peeled and sliced
8 oz portabella mushrooms, sliced
1/2 red pepper, sliced thin

Directions:
Mix marinade ingredients and coat salmon throughout. Place salmon in vacuum container with all of the marinade, seal and set aside for 30 min.

In the mean time, prepare salad ingredients and assemble salads. Mix together a second batch of marinade and add a splash of rice vinegar.

When the 30 min are up, oil a cast iron skillet and heat on high till oil starts to smoke . Shake off salmon gently - it does not need to be completely dry - and place in pan skin side down. Cook for about 1.5 minutes, then flip and cook another minute. Remove from pan, place on top of salad and top with dressing.

Makes 2 salads. Serve with zinfandel.