SALMON AVOCADO SALAD RECIPES

Steps:

• Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
• Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
• In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
• Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
• Divide the salad in 4 bowls and top each with salmon.

Steps:

• 1. Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
  2. Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
  3. Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.
  4. Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
  5. Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.