Seared salmon, nori sauce, crispy buckwheat, gomasio and avocado

Everything except the searing of the fish can be done at least a few days ahead, so with good planning you’ll be able to pull off what would seem to be a restaurant-quality dish. To really make this look fabulous you’ll need to use the loin of the salmon, which is the thickest part of the salmon fillet. Make sure all skin and bones, and the blood line, are removed before you start. This is also delicious made with tuna. Goma is the Japanese word for sesame, and shio is the word for salt (or