Crispy Skin Salmon Bowl with Jammy Eggs and Toasted Nori Butter

Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and boil for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath. Once cold, peel carefully, slice in half lengthwise, and set aside.

Pat the salmon skin completely dry with paper towels and score the skin lightly. Season all sides with coarse sea salt. Heat the avocado oil in a cast iron skillet over medium-high heat. Place the salmon skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact. Lower heat to medium and cook for 5 to 6 minutes until the skin is exceptionally crispy. Flip and cook for 1 minute on the flesh side. Remove from pan and let rest.

In the same skillet with the remaining salmon fat, toss the baby spinach over medium heat just until wilted, about 1 minute. Drizzle with toasted sesame oil and transfer to two serving bowls.

In a small saucepan, melt the butter over medium heat until it begins to foam and turn slightly golden. Stir in the tamari and the crushed toasted nori sheet. Remove from heat immediately.

Divide the wilted greens between two bowls. Flake the salmon into large chunks, keeping the crispy skin intact, and place on top of the greens. Add two egg halves to each bowl. Pour the hot nori butter generously over the salmon and eggs, then garnish with toasted sesame seeds.