Name: Seared salmon, nori sauce, crispy buckwheat, gomasio and avocado
Yield: For 4 as a main course
Ingredients: 4 tbsp crispy buckwheat; 4 tbsp nori sauce; 100 g (3½ oz.) picked and washed watercress tips; 2 carrots, peeled, topped and tailed, then peeled into ribbons; ¼ tsp finely grated lime (or lemon) zest; 2 tbsp lime (or lemon) juice; 2 avocados; light cooking oil; 600 g (1 lb. 1 oz.) chilled salmon loin (see recipe introduction), cut into four 150 g (5½ oz.) portions; 1 tbsp toasted white sesame seeds; ½ tsp flaky salt

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

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