The first step to this dish is to find your nearest WF and get about a half pound of Salmon. You can do farm raised or wild, whatever you’re into. I’ve always liked the taste of farm raised because it’s usually fattier, but wild is better for you and way more of an environmentally ethical purchase. Try to ignore the price tag because one, this is going to be rich in vitamins (D, B12, B6, B3) and two, you’re going to ring it up as a large nonorganic yellow onion.

Ingredients:
Salmon fillets: 1 per guest
A few green onion stalks
1 cucumber
1 half avocado per guest
⅓ cup mirin
⅓ cup soy sauce
A few cloves of garlic minced
Minced/shaved ginger
Rice

Directions:
First, start a pot of rice, however much you think you’ll want. Next to a saucepan over medium heat, add a tablespoon of neutral oil, maybe vegetable or canola and then toss the garlic in and cook for about 30 seconds or until fragrant. Next, add the soy sauce, mirin, and pinch of salt to the pan until it bubbles. Turn down to medium-low and let simmer for 10-15 minutes. You’re gonna want to be stirring this pretty often, you’ll know it’s done when it has thickened a little. Once you’re happy with the flavor/consistency, remove from heat. Next, add some oil to a skillet on medium-high heat. Place salmon fillets in the pan presentation side down. Sear until there’s a nice crust and flip and finish skin side down for another minute and a half to two minutes. Take off heat and place on a bed of rice, top with your sauce, green onion, and avocado. Tastes better served on your grandma’s old plates.