1 lb salmon (cut into 4 4-ounce filets)

kosher salt and freshly cracked black pepper

1 tablespoon olive oil

1 bunch fresh watercress

½ cup chopped scallion leaves

½ cup cilantro leaves

1 cup cooked edamame

1 cup mango (small diced)

1 cup Persian cucumber (sliced)

1 avocado (sliced)

2 clove garlic

2 inches of ginger (peeled and diced)

1 tablespoons agave nectar

¼ cup rice wine vinegar

2 teaspoons soy sauce

1 teaspoons sesame oil

3 tablespoon vegetable oil

kosher salt

Sprinkle the salmon filets with salt and pepper.
Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
On a large platter arrange the salad ingredients.
In a blender c