Salmon Pavé with Avocado Velvet, Sesame Crunch & Herb Oil

* **Prep time:** 40 mins

* **Cook time:** 30 mins

* **Servings:** 4

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### Ingredients

| Component | Ingredient | Amount |

| --- | --- | --- |

| **Salmon Pavé** | Salmon Fillets (Skinless, center-cut) | 4 (approx. 150g each) |

| | Olive Oil | 2 tbsp |

| | Sea Salt & Fresh Cracked Pepper | To taste |

| **Avocado Velvet** | Ripe Avocados | 2 large |

| | Lime Juice | 2 tbsp (or to taste) |

| | Heavy Cream or Crème Fraîche | 2 tbsp |

| | Garlic | ½ clove (optional) |

| | Salt | to taste |

| **Sesame Crunch** | Black & White Sesame Seeds | 3 tbsp |

| | Panko Breadcrumbs | 2 tbsp |

| | Melted Butter | 1 tbsp |

| | Soy Sauce | 1 tsp |

| **Herb Oil** | Fresh Parsley & Basil Leaves | 1 cup, packed |

| | Neutral Oil (Grapeseed or Canola) | 150ml (⅔ cup) |

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### Instructions

#### 1. Prepare the Herb Oil (Do this first)

1. **Blanch:** Bring a small pot of salted water to a boil. Prepare a bowl with ice water.

2. Drop the **herbs** into the boiling water for **10 seconds** until bright green. Immediately remove with a slotted spoon and plunge into the ice water.

3. **Dry:** Remove herbs from ice water and squeeze them thoroughly inside a paper towel to remove **all** moisture.

4. **Blend:** Place herbs and **neutral oil** in a high-speed blender. Blend on high for 1–2 minutes until the oil is steaming slightly and turns a deep emerald green.

5. **Strain:** Pour the mixture through a cheesecloth-lined strainer into a bowl. Do not press the herbs; let the oil drip through naturally for a crystal-clear result.

#### 2. Make the Sesame Crunch

1. Preheat oven to **175°C (350°F)**.

2. In a small bowl, mix the **sesame seeds**, **panko**, **melted butter**, and **soy sauce**.

3. Spread the mixture on a baking sheet and bake for 5–7 minutes until fragrant and toasted. Watch closely, as sesame seeds burn quickly. Let cool to crisp up.

#### 3. Make the Avocado Velvet

1. Scoop the **avocado** flesh into a blender or food processor.

2. Add **lime juice**, **cream/crème fraîche**, **garlic**, and a pinch of **salt**.

3. Blend until completely smooth, silky, and thick. Taste and adjust seasoning. Transfer to a piping bag for neat plating.

#### 4. Cook the Salmon Pavé

1. Preheat oven to **120°C (250°F)**.

2. Season the **salmon fillets** generously with salt and pepper.

3. Heat the **olive oil** in a skillet over medium-high heat.

4. Sear the salmon on one side for **2 minutes** until golden.

5. Transfer the salmon, seared-side up, to a baking sheet. Roast in the oven for **10–15 minutes** (depending on thickness) until just barely cooked through (internal temperature of 50°C / 122°F for medium-rare).

#### 5. Assembly & Plating

1. Pipe a generous swoosh of **Avocado Velvet** onto the center of the plate.

2. Carefully place a **Salmon Pavé** on top of or alongside the velvet.

3. Spoon the **Sesame Crunch** generously over the top of the salmon.

4. Drizzle the **Herb Oil** artistically around the salmon and velvet. Garnish with microgreens if desired.

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### Tips for Success

* **Uniformity:** To achieve the "pavé" look, trim your salmon fillets into uniform rectangular blocks before cooking.

* **Velvet Consistency:** If the avocado is too thick, add a teaspoon of olive oil to loosen it. It should be pipeable but hold its shape.