Pan-seared king salmon with an avocado mousse, snap peas, and pickled cucumber ribbons

In a saucepan, heat the vinegar, water, chili flakes, sugar, and a pinch of salt. Gently heat until sugar is dissolved. Pour over the sliced cucumbers and set aside.

In a blender add the avocado, sesame oil, lime juice, a pinch of salt, and 5 basil leaves. Puree until silky smooth.

In a saucepan, heat the oil until hot. Season the salmon with salt and pepper and place the fish skin side up in the pan. Let cook for two minutes then flip the fish and cook for another 2 minutes on the other side.

While the fish is cooking, place the butter and garlic in another pan, gently place the snap peas in and cook for 1 minute or until warm.

When you are ready to assemble your plate, place the avocado mousse on the bottom of the plate and then add the snap peas, the salmon on top, and garnish with the cucumber ribbons and more fresh basil leaves. Enjoy!