Cooking Instructions
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Step 1
Take
Salmon (12.5 oz)
and put it into an airtight container.
Step 2
Cover the fish with
Sea Salt (1 Tbsp)
evenly. Add some
Ground Black Pepper (1 pinch)
and
Extra-Virgin Olive Oil (1 tsp)
.
Step 3
Leave it for 6 hours in the refrigerator or overnight.
Step 4
Smash
Avocados (2)
with a fork and season with
Lemons (2 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
Add
Lettuce (4 handfuls)
and
Cherry Tomatoes (8)
on the plate.
Step 6
Cover salad with avocado sauce and add sliced salmon. Drizzle with
Lemon Juice (to taste)
and decorate with
Sesame Seeds (1/2 Tbsp)
.
