Deconstructed Salmon & Avocado Tower with Lemon-Dill Vinaigrette
"An elegant and refreshing no-cook starter or light meal featuring delicate cubes of fresh, sushi-grade salmon and creamy avocado, stacked and drizzled with a bright lemon-dill vinaigrette. This dish is vibrant, healthy, and surprisingly simple to assemble."
Ingredients
All Steps
Carefully pat dry the salmon fillet and dice into small, uniform cubes (about 1/4 inch). Place the diced salmon in a medium bowl.
Finely mince the red onion and add it to the salmon. If using capers, chop them finely and add to the salmon as well.
In a small bowl, whisk together 2 tablespoons of the extra virgin olive oil, the juice from half a lemon, half of the chopped fresh dill, and a pinch of salt and pepper to create the vinaigrette.
Gently pour about 1 tablespoon of the prepared vinaigrette over the salmon mixture and carefully toss to combine. Be careful not to break up the salmon cubes.
Halve the avocados, remove the pit, and scoop out the flesh. Dice the avocado into similar-sized cubes as the salmon.
In a separate bowl, gently toss the diced avocado with the remaining lemon juice (from the other half lemon), the rest of the fresh dill, 1 tablespoon of olive oil, and a pinch of salt and pepper.
To assemble the towers, use a round plating mold (about 3 inches in diameter) placed on a serving plate. Spoon half of the avocado mixture into the bottom of the mold and gently press down to create an even layer.
Carefully spoon half of the salmon mixture on top of the avocado layer and gently press down to form a stable stack.
Carefully lift the mold to reveal the tower. Repeat this process for the second serving on a separate plate.
Drizzle the remaining lemon-dill vinaigrette over and around the assembled towers. Serve immediately, perhaps with a side of microgreens or a few crisp crackers.