so that i can wipe it out and then reheat it again over medium-high heat more oil goes in then about eight ounces or NUMBER_TOKEN grams of chopped broccolini i'm gonna hit that with a small pinch of salt and then give everything in the pan a nice toss toss to combine i love having a cooked vegetable texture in a salad note the roasted red pepper from the first salad and i think broccolini is a great choice for that because it cooks super fast and there is not a fibrous edge that needs to be tenderized like regular broccoli after NUMBER_TOKEN seconds or so in the hot pan the broccolini is lightly charred slightly more tender and ready to come out onto the paper towel with the salmon it goes now let's build the salad the first thing into this bowl is going to be a big handful of chopped green leaf lettuce again i really prefer head lettuce like this or little gem for salads with creamy dressings which this salad has but more on that in a second the next thing down is going to be some finely shredded green cabbage just like the fennel in the first salad i think having some light raw vegetable crunch makes a bowl of salad greens a lot more texturally dynamic when you combine the shredded cabbage with a creamy dressing you're basically eating coleslaw for dinner and that's dope behind the cabbage i'm going to drop into some of the pan roasted broccolini i usually split the amount that we just cooked between two big ass salads next up is my favorite thing on the salad that isn't the dressing that's pickled ginger this is the nuclear pink stuff that comes with sushi and i got mine by the sauerkraut in the refrigerator section but an asian grocery store if you have access to one would be a sure bet to get it i highly recommend having this on hand my second crunchy on the salad is going to be roasted sunflower seeds maybe NUMBER_TOKEN grams of those then to really seal the deal on the sushi theme here i'm going to add in some chopped roasted nori if you're not familiar nori is super umami and savory and it's what they wrap sushi with lastly i'm going to flake in half of my salmon or about four ounces of it into the salad and getting a good hard sear on it like we did obviously brings a lot more fun flavor and texture than just baking it in the oven wood but what about the dressing into a high sided container measure one yolk from a large egg NUMBER_TOKEN grams of unseasoned rice vinegar NUMBER_TOKEN grams of sugar have that if your rice vinegar is seasoned NUMBER_TOKEN grams of soy sauce then NUMBER_TOKEN grams of chopped fresh ginger for that i took a knob of ginger and very roughly cleaned up the sides to get rid of some of the skin too much that's going to clog up my immersion blender once it's peeled and i'll use that term very loosely i'm going to give it a rough chop and that's that you could micro plane this with the skin on but i didn't really want to do the extra dish the last thing is NUMBER_TOKEN grams of white miso some unsalted peanut butter if you don't have miso now to make this into a dressing the immersion blender goes in and i'm going to spin up the base to get everything broken down while that
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