|| Slaw || Julienne (slice very thin) carrots, red cabbage, and shallots and set in a medium bowl. I rinsed the shallots to make sure they weren’t too potent. Take the bundle of cilantro, lime juice, white wine vinegar, garlic clove, and salt and place in a Vitamix® or food processor and run on medium speed until it comes together (about 1 minute), then drizzle the olive oil in. It will start to look creamy.

Pour the cilantro vinaigrette into the julienned veggies. Stir the slaw together and then refrigerate up to one day.

|| Dry Rub || Mix all the dry ingredients together in a small bowl to create the rub.

Preheat the oven to 350 degrees.

Take the salmon steak and put one tablespoon agave on one side of the fillet and brush all over the steak until it’s covered. Sprinkle half of the dry rub on the salmon leaving no part untouched. Turn the salmon over and repeat.

Using a large, cast iron skillet, heat the oil over medium to high heat. As soon as the oil starts to smoke, place the salmon in the pan presentation side down. Continue to cook the salmon for five minutes on each side and then place in the preheated oven for 10 minutes or until the center is no longer pink. Cooking times will very depending on the thickness of the salmon and the temperature of your oven. Cook until you feel it’s cooked enough, but it will dry out if you leave it in too long. Remember to purchase only the freshest salmon to get the best results.