Honey Sesame Asian Salmon Salad

20 oz salmon fillets, skin off
2 Tablespoons peanut oil
To season salmon: salt, pepper, chili powder, chinese five spice, tumeric
2 (5oz) boxes of fresh romaine
1 cup shredded carrots
1 cup mandarin oranges
1/2 cup edamame
1/2 cup sliced almonds

For the dressing:
6 Tablespoons of low sodium Soy Sauce
1/2 cup Rice Wine Vinegar
1/2 cup honey
2 clove garlic minced
2 TBSP fresh ginger
2/3 cup olive oil
4 Teaspoons Sesame oil
1 Tablespoons sesame seeds
pinch of salt and pepper

Directions:
1. Slice the salmon into 4 equal pieces.  Rub with salt and pepper and lightly sprinkle with chili powder, tumeric and chinese five spice.
2 Cut and prep all your other salad ingredients
3. Heat peanut oil in copper pan or cast iron until hot.Sear salmon on both sides or 5 minutes. Remove to paper towel-lined plate.
4. Make your dressing in a mason jar and shake.
5. I broke mine out into 4 equal servings.  I toss the lettuce from one container in a large bowl with dressing Plate that lettuce onto 2 plates and add all additions to salad.  Finish with salmon on top and a drizzle of dressing on the salmon.
6. If it is 2 people (like us) you have exactly enough for 2 more plates.

Enjoy - This went well with Kontokosta White Field Blend 2019.