• 60 ounce salmon fillet
• 1 tablespoon avocado oil
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon freshly ground black pepper

Mango Salsa

• 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
• 1 cup avocado seeded and diced
• 1 red bell pepper small chopped
• 1 jalapeno pepper finely chopped
• ¼ cup fresh cilantro chopped
• ½ cup red onion diced
• 3 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste

• 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
• 32 ounce fresh spinach
• 2 lemon juiced and zested
• 3 tablespoon capers
• 4 clove garlic minced
• 2 tablespoon Italian parsley chopped
• 2 tablespoon butter or ghee
• 2 tablespoon white wine optional, can sub veg stock
• 2 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
• 1 lemon sliced, optional

• 35 ounce extra firm tofu cut into bite-size cubes and drained

For the marinade:

• 4 tablespoon tamari sauce more or less to taste or dietary preference
• 3 tablespoon avocado oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon fresh ginger finely chopped
• 2 tablespoon green onion thinly sliced

To finish:

• 2 teaspoon sesame oil

• 2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
• 15 ounce pre-cooked smoked sausage chopped
• 2 cup red bell pepper diced
• 2 cup green bell pepper diced
• 1 each yellow onion large, diced
• 2/3 cup chicken stock
• 2 each zucchini large, chopped
• 5 clove garlic chopped
• 1/2 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper
• 1 pinch crushed red pepper
• 5 teaspoon Old Bay Seasoning
• 4 tablespoon extra virgin olive oil or coconut oil for sautéing
• 2 tablespoon Italian parsley chopped