• 60 ounce salmon fillet
• 1 tablespoon avocado oil
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon freshly ground black pepper

Mango Salsa

• 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
• 1 cup avocado seeded and diced
• 1 red bell pepper small chopped
• 1 jalapeno pepper finely chopped
• ¼ cup fresh cilantro chopped
• ½ cup red onion diced
• 3 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste

For the Vinaigrette

• 8 teaspoon Champagane vinegar or white wine vinegar
• 4 tablespoon extra virgin olive oil
• 4 tablespoon avocado oil
• 2 shallot small finely chopped
• 1/2 teaspoon Kosher salt or to taste
• 1 dash freshly ground black pepper or to taste

For the Salad

• 16 ounce fresh spinach
• 3 peach large peaches sliced
• 1 avocado ripe, sliced or cubed
• 1/2 cup red onion slivered
• 1/4 teaspoon Kosher salt
• 1 dash freshly ground black pepper
• 1/4 cup sliced almonds
• 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

• 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
• 32 ounce fresh spinach
• 2 lemon juiced and zested
• 3 tablespoon capers
• 4 clove garlic minced
• 2 tablespoon Italian parsley chopped
• 2 tablespoon butter or ghee
• 2 tablespoon white wine optional, can sub veg stock
• 2 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
• 1 lemon sliced, optional

• 35 ounce extra firm tofu cut into bite-size cubes and drained

For the marinade:

• 4 tablespoon tamari sauce more or less to taste or dietary preference
• 3 tablespoon avocado oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon fresh ginger finely chopped
• 2 tablespoon green onion thinly sliced

To finish:

• 2 teaspoon sesame oil

The Vinaigrette

• 6 tablespoon extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Salad

• 16 ounce fresh spinach
• 4 rib celery sliced
• 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
• 2 cup pomegranate seeds
• 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
• 1 cup walnuts toasted and coarsely chopped