Blend the nori sheets in a food processor. Add seeds, salt and sugar. Store in an airtight container.
Submerge cashews in water and soak overnight, or for at least 4 hours.
Drain cashews. In food processor or blender, blend cashews and oils until the consistency is creamy. Add lemon, pepper, maple syrup and wasabi paste. Mix again. Add the water – use more than our suggested amount for a slightly thinner dressing.
You will have some remaining dressing. Store in the fridge and enjoy on other salads, roasted veggies or proteins throughout the week.
Season the salmon with salt and pepper, and let sit to reach room temperature.
Add a few drizzles of oil to a heavy skillet or pan over high heat until it shimmers.
Place salmon in the pan with the skin side down and sprinkle chopped ginger throughout. Cook salmon uncovered until the color has changed about 75% through the fillet.
Turn the heat down to medium, sprinkle lemon zest on top of the salmon and cover the pan for the final 1-2 minutes of cooking. Take off heat and set aside to cool.
Place thin radish slices into a bowl with water and vinegar. Set aside.
In a large bowl, toss the baby bok choy and watercress with the dressing and the walnuts.
Divide the mixed greens into smaller serving bowls.
Sprinkle Fit Furikake onto salmon and place atop the mixed greens.