We definitely have a division of labor when making this dinner. John does all things fish and I do all things vegetable. Here is how he prepares the salmon. First he chooses similarly sized pieces, in this case 3/4 of an inch thick. He brines the fish for 20 minutes in a solution of two tablespoons of table salt in a quart of water. Then he puts a scant layer of kosher salt in the bottom of a frying pan and puts the fish in skin side down. The salt in the pan acts as “ball-bearings” so the fish does not stick. It does not actual salt it. There is no fat in the pan and there is no flame under the pan to start. Once the fish is in the pan he turns the burner on to low and cooks the fish on low for 15 minutes. Then he flips the fish over for two minutes and removes the skin.
I usually have all my green vegetables cut up by the time he starts cooking. To make this mono-chromatic salad I use avocado, edamame, cabbage, cucumber, jalapeño, scallions, and either basil or cilantro. I make an almost no-oil vinaigrette from about equal parts of soy sauce and rice wine vinegar, a few drops of sesame oil, and minced garlic, ginger, and scallion. After dressing the salad with the vinaigrette I drizzle on a good olive oil. We usually eat this dish with rice or riced cauliflower.