Cucumber and Salmon Appetizers with Avocado
Rinse salmon fillet, pat dry and cut into 3 x 3 cm (approximately 1 x 1 inch) pieces and sprinkle with the teriyaki sauce. Cover and marinate 30 minutes in the refrigerator.
Cut avocados in half, remove pits, scoop out the flesh with a melon baller and drizzle with lemon juice. Peel cucumber and cut into 1 cm (approximately 1/2 inch) thick slices.
Heat the oil in a pan and fry salmon cubes on all sides for 2-3 minutes.
To serve, arrange an avocado sphere and a piece of fish on cucumber slices. Serve with freshly ground pepper and garnish with watercress.