½ cup coconut aminos (seasoning made from coconut flowers)
2 garlic cloves, minced
1 Tbsp olive oil or oil of choice
Pinch of salt and pepper
Chop garlic and place it in a ziploc bag. Next, add salmon to the bag and then pour in the coconut aminos. Seal the bag and place it in the refrigerator for 1-24 hours. If you’re in a hurry 1 hour should work just fine.
Heat oil in a skillet (I used my cast iron skillet) and then add the salmon WITHOUT the coconut aminos, placing it skin side down and sprinkling it with salt and pepper. Sear salmon over medium-high heat on both sides and then add in the coconut aminos from the bag. Turn the heat down to low and cook salmon on both sides for approximately 1 minute each side or until the salmon is cooked through.
While the salmon is cooking, pour the contents from the salad kit in to a large bowl. Once the salmon is done, remove it from the skillet and use a fork to shred it into bite-size pieces; add the chopped salmon to the salad.