2 lbs. salmon fillets
1 ripe avocado
1 tomato
1/2 oz. fresh cilantro
1 lemon
1/2 c. vinegar
1/4 c. olive oil Salmon should be filleted, then cut into 8 oz. portions. Place the salmon portions between plastic wrap and lightly pound the pieces until about 1/8 inch thick. Heat a large saucepan coated with vegetable oil until it smokes. Quickly place a portion of salmon in the pan. Saute 30 seconds on each side. SALSA: Chop, unseed, peel and dice the avocado. Finely chop the fresh cilantro and mix together with the vinegar olive oil. Squeeze lemon juice on the mixture. Salt and pepper to taste. Serve salmon on hot plate and spoon salsa on top. Serves 4. | 
