I warn you: this dinner does not involve sacrifice at all. It’s just meatless.
Forty-five minutes before you plan to eat, make the marinade: one part olive oil, one part tamari soy sauce (I use San-J, which is gluten-free and tastes AMAZING), plus one tablespoon of ginger for every four pieces of salmon.
Prepare salmon filets: ensure that skin is removed, and cut into sections to remove bones.
Place salmon pieces into marinade. I like to use a Pyrex loaf pan for this step, because it’s narrow and deep. Make sure the marinade covers the salmon. Refrigerate for 30 minutes.
After 30 minutes of marinating, remove salmon from marinade. Discard marinade and cook salmon in a skillet (with a few tablespoons of olive oil–enough to ensure that the salmon doesn’t stick to the skillet) over low heat for four minutes per side. The salmon will be a much lighter shade of pink and will flake apart easily when it is done.
Serve over a bed of arugula or with steamed broccoli.