Brush each side of the salmon fillets with miso-tamari mix. Wrap in plastic and refrigerate for 30 minutes. Heat a non stick pan over medium low heat until quite hot. Unwrap the salmon and wipe off any excess miso. Pat the salmon with a small amount of grapeseed oil and press into the hot pan. Cook on the first side for 2 minutes. Turn the fillets over and remove the pan from the heat. Allow the salmon to remain in the pan for 2 to 3 minutes. In the meantime, make the salad.;
Combine all the ingredients a large cup, and using a hand blender, blend until smooth. Yield: 1 1/2 cups.;
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