Ensalada Verde, Salmón Marinado, Aguacate A La Brasa, Encurtidos & Yuzu Recipe

Prepare marinade

In a shallow dish or bowl, whisk together soy sauce, mirin, yuzu juice, rice vinegar, sesame oil, grated ginger, minced garlic, sugar, salt and black pepper until sugar and salt dissolve.

Marinate salmon

Pat salmon dry with paper towels. Place fillet in the dish, turning to coat fully in the marinade. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to allow flavor to penetrate while keeping texture delicate.

Optional sear or serve chilled

For a slightly cooked exterior, heat a nonstick skillet over medium-high heat, wipe off excess marinade, add 1 tsp neutral oil and sear salmon 30–45 seconds per side for a lightly warmed exterior (keep interior tender). Otherwise serve thinly sliced, partially cured from the marinade (treating like gravlax-style) by removing from marinade, patting lightly and slicing.

Slice for plating

If serving chilled or gravlax-style, remove from marinade, gently pat to remove excess liquid, then thinly slice across the grain into 6–8 slices for plating.

Preheat a grill pan or outdoor grill to medium-high heat. Halve avocados and remove pits. Brush flesh with olive oil and season with smoked paprika, salt and black pepper.

Place avocado halves flesh-side down on the hot grill and cook 2–3 minutes until char marks appear and flesh is warmed but not falling apart. Remove and keep warm. If you prefer cooler avocado, grill only 1 minute for light char.

Optionally scoop a little extra flesh to create a shallow bowl for plated presentation or slice into wedges.

Combine rice vinegar, water, sugar and salt in a bowl and stir until sugar dissolves. Add sliced cucumber and red onion, pressing down to submerge. Let sit at room temperature for 10–15 minutes to quick-pickle. Drain before using.

Halve cornichons and set aside. Gently toss drained quick pickles with microgreens or herbs if using.

In a small jar or bowl, combine yuzu juice, lemon juice, rice vinegar, honey and Dijon. Whisk or shake to combine.

Slowly stream in neutral oil while whisking to emulsify. Whisk in sesame oil, then season with salt and pepper to taste. Taste and adjust acidity or sweetness as needed.

In a large mixing bowl, combine mixed salad greens, frisée or radicchio and chopped chives. Add about two-thirds of the yuzu vinaigrette and toss gently to coat — you can add more vinaigrette to taste but avoid overdressing.

Transfer dressed greens to a serving platter or individual plates, creating a central bed for salmon and avocado.

Arrange sliced marinated salmon over the greens. Nestle grilled avocado halves or wedges alongside the salmon. Scatter quick-pickled cucumber and red onion, and halved cornichons across the salad.

Drizzle any reserved yuzu vinaigrette or a small extra teaspoon of yuzu over the salmon and avocado. Sprinkle toasted sesame seeds and lemon/yuzu zest across the dish and finish with microgreens.

Serve immediately so grilled avocado remains warm and salad crisp. Provide extra vinaigrette on the side.