Season the salmon fillets on both sides with sea salt, dust with a little flour and sear on both sides in a hot frying pan in a little olive oil. Take out and pull two to three min, so that the salmon is still glazed in the middle.
Peel the potatoes and use a peeler to peel off narrow, long shavings, rinse in cold water and dry well. Heat the oil in a large frying pan and roast the shavings in batches until crispy. Drain on kitchen roll, season lightly with salt and season heartily with coarsely ground pepper.
Peel and pit the avocado and mash the flesh with a fork. Skin the garlic, cut it off and stir it into the avocado with the juice of one lemon, a little olive oil, salt and pepper. Rinse the tomato, quarter it, remove the seeds and dice the flesh. Stir into the avocado.
Spread the avocado mixture evenly on plates and place the salmon fillets on top. If necessary, season with a little sea salt and garnish with the pepper potatoes.
Tip: If you don’t like the salmon so glazed, you can cook it in the oven at 100 °C for another five minutes.
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