Shoyu Grilled Wild Salmon with a crunchy herby salad and mustard dressing

Ingredients: (Serves 2)

2 filets of wild salmon or other grilling fish such as swordfish or tuna.

1 bunch scallions

1 C snap peas or asparagus 

1 C cucumbers

1 C salad turnip or mix of other crunchy 

vegetables (sweet peppers, carrots, celery)

1/2 C fragrant herbs such as cilantro, mint and dill

One head butter lettuce pulled apart, washed & dried

2tbsp plus 2 tsp Moromi Shoyu

1.2 tsp Moromi fermented hot sauce

2tbsp rice vinegar 

1 tsp  whole grain mustard 

1 tsp honey

4 tbsp avocado oil

Sea salt

Preparation:

This is best over wood fire but will work nicely over a gas grill. Start your grill or build a nice bed of coals. While you are waiting for your grill to heat.

Marinate your fish filets In 2 tsp Moromi Shoyu and lightly season with salt and leave at room temperature for 30 minutes or up to one hour.

Mix chopped cucumbers and crunchy vegetables in a non reactive bowl and toss with one tsp sea salt, set aside.

In a small lidded jar mix together 2tbsp Moromi Shoyu, 1/2 tsp Moromi fermented cayenne sauce, 2 tbsp rice wine vinegar, 1 tsp mustard, 1 tsp honey and 4 tbsp avocado oil.

When grill is hot quickly char scallions and peas and set aside to cool. Chop scallions into bite sized pieces.

To grill the salmon lightly coat with oil and place skin side down. Quickly loosen to prevent sticking. Cook until skin is crisp and flip for one minute and remove from heat.

To your bowl of vegetables, add scallions, peas and fragrant herbs. Shake dressing and toss 2/3 of it with the vegetables. Break up the butter lettuce onto two plates. Spoon over salad, too with the grilled fish and spoon remaining dressing over top. Serve and enjoy.