• Preparing the Salmon:

  Inspect the salmon for any small rib bones.

  Press down on the salmon and check the freshness. The salmon filet should bounce back and not "leave" an imprint.

  See the article above if you want to learn how to remove the salmon skin. above.

  Pour around 2 tablespoons of olive oil into a glass casserole dish. Add the salmon and completely cover. Season with kosher /sea salt, and pepper as well if you like.

  Place the salmon filets on a wire roasting rack and place them on top of the casserole dish.

  Add 1 cup of water to the casserole dish. This will help protect the salmon from drying out and will steam from underneath.
• Baking:

  Bake in a preheated oven @ 375 degrees for 10 to 15 minutes. The cook time will depend on how many pieces of salmon you cook at once.

  To check if your salmon is cooked through, you can insert a metal prong or stick it into the thickest part of the fish. Then feel the metal stick. Is it warm? Fish is likely cooked.

  Remember the salmon will continue to cook once out of the oven. Please serve the salmon asap as the fish will cool off quickly.

Serving

• Take the plates and warm them up in the oven for a few minutes.

  Warning: placing a warm piece of fish on a cold plate will suck the heat out of your salmon very quickly.

How To Make Quinoa

• Take 1 cup of Quinoa into a medium-sized pot, plus 1 ½ cups of water.

  Add 2 or 3 long strips of lemon peel and 1 tablespoon of chopped shallot into the pot. The lemon strips will be removed after cooking.

  Bring to a boil, then cover with a lid and turn the heat down to medium-low.

  Quinoa will take around 20 to 25 minutes to cook. Then drain and allow to cool.

  Mix in the tomato and cucumber to the quinoa and place in the refrigerator to chill.

How To Make Avocado Crema

• Using a food processor works best
• Add 2 avocados, half of 1 serrano or jalapeno pepper, freshly grated ginger 1 to 2 teaspoons, 2 tablespoons of greek yogurt, ½ teaspoon of kosher salt or more to taste, the juice of ½ of one lime, add more if needed.

Plating

• I like using a dark plate. Start with the avocado crema on the plate. Place a few tablespoons in the middle of the plate. Using a spoon swirl it around in a circular in the middle of the plate.
• Using a vegetable peeler, peel the length of a cucumber making long strips.
• Place one strip down on the plate, next add in over the cucumber the quinoa salad covering the length of the cucumber making a nice clean presentation.
• Take another strip of cucumber and place it on top of the other cucumber strip filled with the quinoa salad.
• Place the cooked salmon on top of the cucumber going the length of the cucumber. Or perpendicular.

  Garnish with a few microgreens or chopped parsley to add a pop of color.

  Drizzle some fresh lemon over the top to finish. Enjoy