INGREDIENTS
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For the Salmon:
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1 tablespoon Coriander Seed
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1/4 cup Honey
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1 Orange (juiced)
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1 cup Water Extra Virgin Olive Oil
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Salt and Pepper
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For the Almond Basil Pesto:
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1/2 cup Blanched Almonds (lightly toasted)
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1 bunch Basil (leaves torn)
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2 Garlic cloves (peeled)
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1/3 cup Extra Virgin Olive Oil (plus more if needed)
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Salt and Pepper
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For the Avocado Salad:
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1/4 cup Extra Virgin Olive Oil
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1 Orange (juice and zest)
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2 tablespoons Champagne Vinegar
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1/2 Shallot (sliced thinly)
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2 Avocados (diced)
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1 Fresno Chili (minced)