Tataki salmon on a bed of avocado
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.