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Tataki salmon on a bed of avocado

 ½ lb Skinless Salmon Fillet
 1 Ripe Avocado
 2 tbsp Soy Sauce
 4 tbsp Olive Oil
 Juice from 1 lemon
 ¼ cup Vegetable Stock
 1 tbsp Chopped Parsley
 1 tbsp Chopped Chives, Only the White Part
 2 Thinly Chopped Shallots
 1 tbsp Finely Grated Ginger

To make the vinaigrette, mix the shallot with the grated ginger, lemon juice, soy sauce and olive oil; let it sit allowing flavors to combine.


Cut the salmon into 2 cm slices (<1 in) and sear them on a hot griddle on both sides,
leaving it raw inside.


To make the avocado cream, mash the avocado with a little lemon juice, parsley and a little vegetable broth; season to finish.


Put the avocado cream on the base of the dish and top with the salmon, season with the vinaigrette and a little salt and pepper.