Make salad and dressing before you fry the fish so the skin is good and crispy when you eat!

Place salad greens in a large bowl.

I cut my peppers and cucumbers in matchstick size pieces for effect. It looks pretty, but you can just slice them evenly if you don't want to go through the fuss. Slice your scallions thinly. Slice avocado in thin slices. Place on top of greens.

In a small bowl whisk vinegar soy sauce, sesame oil, grated ginger, grated garlic and allulose till combined.

Gradually whisk in oil till emulsified. Pour over salad. Set aside.

Slice salmon filet into 4 pieces. Pat dry with tea towel. This is important! The fish won't crisp properly if it's not dry.

Rub 1-2 tbs of oil into fish and sprinkle with sea salt and ground pepper.

Heat pan on med high heat. When pan is hot, pour enough oil in pan to completely cover bottom of pan. This will depend on the size of your pan. I used 1/2 a cup.

When oil shimmers place fish skin side down. Cook for 7 minutes. Do not move it around.

Gently flip fish and cook for 2 more minutes.

Flip fish one last time and cook for 1 minute to make sure skin is nice and crispy!Plate on top of salad with skin side up. Yummmmmm.