Salmon Salad with Avocado

Instructions

1. Step 1

   Halve the tomatoes and thinly slice the cucumber and red onion. Place them in a large bowl with the salad greens.

   Ingredients used: 300.0 gr Cherry Tomato, 200.0 gr Cucumber, 200.0 gr Mixed Salad Greens, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, large bowl

2. Step 2

   Mince the garlic. Whisk it with the lemon juice, Dijon mustard, honey, 2 tbsp (30 ml) olive oil, ⅜ tsp (2 gr) salt, and 1 gr black pepper until combined.

   Ingredients used: 10.0 gr Dijon Mustard, 30.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 10.0 gr Honey, 45.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, small bowl, whisk

3. Step 3

   Pat the salmon dry on a plate. Coat it with 1 tbsp (15 ml) olive oil and season with ⅝ tsp (3 gr) salt and 1 gr black pepper.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 600.0 gr Salmon, 3.0 gr Salt

   Cookware: plate

4. Step 4

   Heat a large skillet over medium heat. Add the salmon presentation-side down and cook without moving it until browned.

   Timer: 4 min (fixed)

   Cookware: skillet, tongs

5. Step 5

   Turn the salmon and continue cooking until the thickest part reaches 63°C. Transfer it to a clean plate and let it rest.

   Timer: 5 min (fixed)

   Cookware: instant-read thermometer, plate, skillet, tongs

6. Step 6

   Pour the prepared dressing over the salad and toss gently until evenly coated.

   Cookware: large bowl, small bowl

7. Step 7

   Peel, pit, and slice the avocados. Divide the salad among plates and top each portion with avocado and a salmon fillet.

   Ingredients used: 300.0 gr Avocado

   Cookware: Chef Knife, cutting board, plate