Avocado salad with salmon tataki

And now, when all the other imaginable and unthinkable vegetables and fruits have already been exhausted, in anticipation of the new harvest, we turn our gaze to the avocado. Avocados, whose season falls on our cold season, are always in supermarkets.

Ingredients

• pulp of 2 large ripe avocados
• 4 small crunchy cucumbers
• 200-300 g chuk, seaweed salad
• 300 g raw salmon fillet
• vegetable oil
• roasted sesame seeds for serving
• salt and freshly ground black pepper
• For refueling:
• 3-4 cm fresh, not dry! ginger root
• 2 tbsp. l. soy sauce
• 1 tbsp. l. rice or white wine vinegar
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. dark sesame oil

Directions

1. For dressing, grate ginger on a fine grater, squeeze all the juice through a strainer and mix it with all the other ingredients.
2. Cut the avocado pulp into 2 cm cubes and mix with the dressing. Peel the cucumbers, cut in half, remove most of the seeds with a spoon, cut the flesh across into 1 cm slices, salt and add to the avocado. Add algae there.
3. Cut the salmon fillet into rectangular pieces 4–5 cm wide. Season with salt, pepper and brush with vegetable oil. Preheat a non-stick skillet and sauté the fish in a dry skillet, baking on each side for 20 seconds. The middle of each bite must remain moist!
4. Put the fish on a board, cut across 1cm slices with a sharp thin knife. Arrange the salad in slides, put salmon slices on each slide, sprinkle with dressing, sprinkle with sesame seeds and serve.