Citrus Salmon Arepa Plate

• 150 g smoked salmon — Smoked salmon
• 60 g precooked corn flour — Precooked corn flour for arepas
• 50 g avocado, diced — Avocado
• 60 g orange, peeled and diced — Fresh orange
• 80 g tomatoes, halved — Raw cherry tomatoes
• 10 g lime juice — Fresh lime juice
• 0.2 g salt — Fine salt

Method

1. 1Cook the arepaMix the precooked corn flour with 75 g warm water and all the salt; rest for 3 minutes.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Shape one 1Shape one 1.5 cm-thick cake, and griddle it in a skillet for 5 minutes per side.10 minLook for: The arepa is golden on both faces and fully set at the center.Safety: Use a stable skillet and keep its handle inward.
3. 3Mix the citrus platePeel and dice the orange, dice the avocado, and halve the tomatoes.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Toss them with the lime juiceToss them with the lime juice, then fold in the smoked salmon as broad ribbons.1 minLook for: The smoked salmon remains in broad ribbons, and the orange, avocado, and tomatoes are lightly coated.Safety: Use ready-to-eat smoked salmon held at 40°F or colder.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Rest and serveRest the arepa for 3 minutes, split it, and fill it with the complete citrus salmon mixture.3 minLook for: The arepa is crisp outside and tender inside, and the smoked salmon stays cold.Safety: Eat promptly or refrigerate the salmon separately.