Ingredients

1.

Salmon, red (sockeye), raw, Alaska Native
3.5 ounce
2.

Olive Or Extra Virgin Olive Oil
0.5 tablespoon
3.

Black pepper
0.13 teaspoon
4.

Sauce Soy
1 tbsp
5.

Garlic
0.5 teaspoon
6.

Water
2 tablespoon
7.

Gelatin (jello) powder, plain
0.5 teaspoon
8.

Water
2 tablespoon
9.

Sauce Sriracha Or Hot Chile
1 tsp
10.

Lemon juice
1 teaspoon
11.

Ginger
0.25 teaspoon
12.

Granular Sugar Replacement
0.5 tsp
13.

Avocado
2 oz
14.

Olive Or Extra Virgin Olive Oil
0.5 tablespoon
15.

Salt
0.13 teaspoon
16.

Black pepper
0.13 teaspoon
17.

Pepper Red Or Cayenne Spice
0.13 tsp
18.

Garlic powder
0.13 teaspoon
19.

Sesame seeds
0.25 teaspoon, whole pieces

Instructions

1.
Prepare a salmon fillet by removing the skin if necessary and patting the flesh dry with a paper towel. Use a very sharp knife or pairing knife to slice the salmon into thin slices, no more than c-inch thick. Add the thin-sliced salmon to a mixing bowl and combine with olive oil, pepper, soy sauce, and minced garlic. Fold the salmon slices with the marinade until the salmon is coated. Set the bowl of salmon aside in your refrigerator to marinate while you prepare the sweet chili sauce.
2.
Pour the first amount of water into a small dish. Sprinkle powdered gelatin directly over the surface of the water. Set the dish aside to let the gelatin bloom for 5 minutes. Meanwhile, in a small pot, whisk together the second amount of water, chili sauce, lemon juice, grated ginger, and swerve. Place the pot over low heat and bring to a simmer.
3.
Once the water is at a simmer, remove 1-2 tablespoons of hot liquid and pour it over the bloomed gelatin. Turn the stove heat down so the pot is heating at just below a simmer. Whisk together the gelatin water and slowly whisk the concoction into the saucepot. Whisk the sauce together and then remove from the heat. Set the sauce aside to cool and use later.
4.
Place a clean pan on your stove and heat on medium-high heat. When the pan is hot, place the marinated salmon slices in. Pour any remaining marinade over the salmon. Cook the salmon for about 3 minutes per side. Wait until the slices naturally release from the pan before flipping them over. At your discretion, you may also simply sear the salmon over very high heat if you prefer this style instead.
5.
Once done, transfer the cooked salmon slices to a serving dish. Return your pan to low heat on the stove. Pour the chili sauce into the pan. You may notice the chili sauce is slightly thicker but mostly still liquid. Bring the chili sauce to a bubbling simmer in the pan until it reduces to a properly thickened sauce - about 2-3 minutes. Once thickened, pour the sweet chili sauce over the salmon.
6.
Now, you can quickly make the seared avocado. Slice the avocado into thick slices at least d-inch thick. If you choose a cold, greener avocado, you ll have an easier time with searing. Heat the olive oil in a clean pan over medium-high heat. Place the avocado in the hot oil and sprinkle the salt, pepper, red pepper, garlic powder, and sesame seeds over the exposed avocado.
7.
Cook the avocado until it has seared to a dark golden brown on one side. Gently lift and flip the avocado over to sear the seasonings on the other side. This side will likely cook much quicker than the first side, so watch carefully to avoid burning. Serve the seared avocado with the salmon. Each serving is approximately 5 slices of salmon and 2-3 slices of avocado.