get your first month for just NUMBER_TOKEN that's cheaper than a gym membership that's NUMBER_TOKEN for your first month the link is in the description thank you future now for salad number two we're gonna need an eight-ounce piece of salmon this fish is skin off farm raised and i'm giving both sides a very generous pinch of salt if salmon isn't your thing seared or raw tuna for this salad is also going to be a great option once that's salted i'm going to preheat a medium nonstick pan over medium heat when that's hot in goes a long squeezer of olive oil and then i'm going to lay the salmon in with the skin side facing the pan skin side meaning the side that used to have skin i'll mention now that pretty much any time i cook a protein in a saute pan i like to press it down for the first NUMBER_TOKEN to NUMBER_TOKEN seconds to make sure that i'm getting proper contact skip this step and you'll more than likely have a not crispy steam spot on the pan side of your food after roughly five minutes of cooking this fish over medium heat on side one i'm gonna come back and flip it over and then right away turn the burner down to low i'm going to finish cooking this fish on the back side very gently for another two minutes or so cook times are probably going to vary but in general seven minutes is a good amount of time to get a medium temp on a filet of this size around that seven minute mark once this fillet is looking done i'm going to move it over to a paper towel to drain and rest and then the pan is going to go back onto the stove 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
START_SPONSOR_TOKEN get your first month for just NUMBER_TOKEN that's cheaper than a gym membership that's NUMBER_TOKEN for your first month the link is in the description thank you future now END_SPONSOR_TOKEN