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4 slices salmon
2/3 cup tamari (gluten free) soy sauce
1 and 1/4 cups water
drizzle of agave syrup
1 (8 oz) bag romaine lettuce
2 Haddar Cucumbers in Brine or other sour pickles, diced
1 and 1/2 cups grape tomatoes, halved
1/2 an avocado, diced
1/2 cup oil
1/2 teaspoon salt
pepper, to taste
Preheat oven to 475°F. Line an 8- x 8-inch pan with Gefen Parchment Paper.
To prepare the salmon, rinse the salmon slices and place in the prepared pan. Combine the tamari soy sauce and water. Drizzle agave syrup over the salmon, and then pour the mixture on top.
Bake covered at 475°F for 17 minutes, to give the salmon a soft, tender texture. (If you prefer your salmon firmer and more well done, you can bake it for another 10 to 15 minutes.) Remove from oven and allow to cool to room temperature, still covered. Once the salmon has cooled, flake it away from the skin.
Place all the salad ingredients in a large salad bowl. Mix the dressing ingredients in a small bowl and pour over the salad.
Add the room-temperature salmon into the prepared salad and serve.
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