Crispy Salmon with Avocado Radish Salad

• 200 g (200 g raw salmon fillet) — Raw salmon fillet
• 100 g (100 g peeled, pitted avocado) — Avocado
• 100 g (100 g raw red radishes, thinly sliced) — Raw red radishes
• 60 g (60 g romaine lettuce, chopped) — Raw romaine lettuce
• 16 g (1 tbsp plus 1 tsp (16 g) extra-virgin olive oil, divided) — Extra-virgin olive oil
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 5 g (2 tbsp (5 g) fresh dill, chopped) — Fresh dill
• 0.8 g (1/8 tsp (0.8 g) fine salt, divided) — Fine salt

Method

1. 1Whisk the lemon-dill dressingWhisk 8 g olive oil with all 15 g lemon juice, all 5 g dill, and 0.4 g fine salt until lightly emulsified.1 minLook for: The dressing is flecked evenly with dill and has no salt at the base.Safety: Rinse and dry the dill before chopping it.
2. 2Prepare the cold saladRinse and dry the romaine and radishes, chop all romaine, thinly slice every radish, and cut the peeled avocado into 2 cm pieces.2 min 30 secLook for: The romaine and radishes are dry and crisp, and the avocado pieces remain intact.Safety: Keep all ready-to-eat produce and its knife away from raw salmon.
3. 3Dry the salmonPat every surface of the salmon very dry and press the remaining 0.4 g fine salt evenly over both broad sides.1 minLook for: The salmon surface is matte rather than wet, with a light even salt coating.Safety: Wash hands and sanitize surfaces after handling raw fish.
4. 4Build the crisp salmon crustHeat the remaining 8 g olive oil in a skillet over medium-high heat, place the salmon presentation-side down, press gently for 15 seconds, and cook undisturbed for 4 minutes.4 minLook for: The first side has a firm deep-golden crust and releases cleanly from the skillet.Safety: Lower the salmon away from your body to prevent hot-oil splatter.
5. 5Turn, finish, and rest the salmonTurn the salmon and cook for 3 to 5 minutes more until the thickest center reaches 145°F, then rest it on a clean plate for 3 minutes.5 min · 145°FLook for: The center is opaque and flaky at 145°F while the first surface remains crisp.Safety: Check the thickest point with a clean thermometer and never reuse the raw-fish plate.
6. 6Dress and assemble the saladToss the romaine and radishes with half the lemon-dill dressing, fold in every avocado piece, add the complete rested salmon, and spoon the remaining dressing over it.1 minLook for: Every measured ingredient is served, with crisp salmon above cool, evenly dressed vegetables.Safety: Declare the fish allergen and serve immediately or refrigerate within 2 hours.