Ingredients

Salmon
1/2 pound of salmon

Marinade
1 cup miso

1 cup mirin

1/2 cup rice wine vinegar

1/4 cup Coconut Brown Sugar

Slaw
1/4 head of red cabbage

2 stalks celery

1 Leek

1/2 head of broccoli

1/2 red bell pepper

2 mandarin oranges

1 carrot

3 cloves garlic

1/2 cup of sliced almonds

Instructions

1. Gather all of the marinade ingredients together in a medium pot or saucepan and simmer on low for 30 minutes. You want to stir it every couple of minutes until you have a smooth texture and rich dark color. Turn off the heat and set aside to cool.
   
   
2. Grate the carrot into fine shreds and julienne cut every other vegetable, then place into a bowl. Peel your oranges and cut the slices into 3 pieces and place in the bowl.
   
   
3. For the dressing add 4 ounces of almond butter to 2 cups of cooked marinade and mix together. Toss it into the slaw and place in the fridge for 20 minutes.
4. Lightly season your salmon with olive oil, salt, pepper, garlic and onion powder. Pan seared for 3-5 minutes on each side. Add some marinade to your pan and cook covered on medium for 2-3 minutes.
   
   
5. Once the sauce is thinned out and the fish is done place it on top of the slaw and add some fresh sliced scallions and toasted sesame seeds.