8 oz. King Salmon meat (belly meat preferred), sliced on the bias into 12 slices

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As needed Sea Salt and Fennel Pollen Crackers (recipe follows)

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As needed Pickled Fresno Chilies (recipe follows)

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As needed Avocado Relish (recipe follows)

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As needed Black Garlic Emulsion (recipe follows)

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As needed Olive Tapenade (recipe follows)

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8 oz. water

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1/2 oz. active dry yeast

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13 oz. bread flour

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3/4 tsp. sugar

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3/4 tsp. salt

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2 Tbsp. olive oil, plus additional for coating the bowl

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As needed sea salt and fennel pollen as needed for dusting

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1 Fresno chili, sliced into 12 very thin slices

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1/4 cup or more seasoned rice vinegar

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3 Fresh California Avocados, peeled, pitted, diced small

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1/4 cup basil, chiffonade

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2 Tbsp. lemon juice

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2 Tbsp. kosher salt

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2 tsp. Piment d'espelette

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1 head black garlic, peeled

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1 oz. seasoned rice vinegar

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1 oz. lemon agrumato olive oil

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As needed 2 to 3 oz. ice water

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1/2 tsp. salt

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15 Picholine olives, pitted and finely chopped

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2 Tbsp. capers, finely chopped

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1 Tbsp. shallot, minced

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1 Tbsp. agrumato olive oil

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1 tsp. lemon zest

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.