1. Make the dressing sauce by mixing soy sauce, olive oil, vinegar, salt and pepper to taste in a mixing bowl.
2. Cut the cherry tomatoes in half lengthwise.
3. In a non-stick pan, cook the fillets with the skin side over medium heat for approximately 5 minutes or depending on the thickness.
4. Spread furikake on top of salmon and serve paired with salad and dressing sauce.
Recipe and photos by Chef Emily Mounsaveng