• 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

• 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

• 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the croutons:

• ½ loaf French bread cut into 1-inch cubes
• 3 tablespoon extra virgin olive oil
• 2 clove garlic peeled and smashed

For the dressing:

• 2 clove garlic roughly chopped
• 5 canned anchovy fillets 1 can
• 1 tablespoon Dijon mustard
• 1 egg set in boiling water for 30 seconds
• ½ cup extra virgin olive oil
• 1 lemon juiced
• ½ cup Parmesan cheese grated, plus more for garnish
• Kosher salt to taste
• freshly ground black pepper to taste