Shio Koji Marinated Salmon with Asparagus, Mushrooms, and Sunflower Shoots

Rub each salmon steak with a tablespoon of shio koji and let rest on a plate in the refrigerator overnight. The next day, rinse the salmon steaks and place them onto a greased, foil-lined rimmed baking sheet. Sprinkle half the coconut aminos over top and bake in a preheated 200ºF oven for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

While the fish bakes, prepare the salad. Heat a large nonstick pan over medium high heat and when hot, add a teaspoon of oil along with the asparagus. Let cook on high heat without stirring for several minutes to char the asparagus in spots. Then toss and char without stirring again a couple more times, about 5-8 minutes in total. Transfer to a bowl and do not clean the pan.

Repeat with the mushrooms. Finally, add the second half of the coconut aminos plus chili flakes and cook until little liquid remains. Add back the asparagus and stir in the sprouts. Remove from heat and let the heat of the vegetables gently wilt the sprouts. Season to taste with salt and vinegar, if desired.

To serve, spoon the vegetables onto two serving plates. Top with fish and serve immediately.