1 cup brown rice (preferably Sukoyaka)

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1 1/4 cups water

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1/2 shallot, diced

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1 clove garlic, minced

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2 Tbsp. grated fresh ginger

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3 Tbsp. rice wine vinegar

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1 Tbsp. white (shiro) miso

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1 1/2 Tbsp. tahini

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5 Tbsp. canola oil

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1 tsp. salt

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4 (4-oz.) portions of wild salmon (preferably Bristol Bay Sockeye)

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1/2 Tbsp. olive oil

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2 Tbsp. sesame seeds, toasted

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4 oz. kale, washed, stemmed and torn into bite size pieces

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California Avocado Hollandaise (see recipe below)

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Shiitake Mushroom Relish (see make ahead recipe, below)

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3/4 lb. shiitake mushroom caps, wiped clean

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3 Tbsp. olive oil

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1/8 tsp. kosher salt

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1 tsp. freshly ground black pepper

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1 Tbsp. parsley, minced

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1 ripe, Fresh California Avocados, peeled, seeded and diced

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1 Tbsp. balsamic vinegar

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2 tsp. fresh lemon juice

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1 shallot, diced

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1 cup rice wine vinegar

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2 egg yolks

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8 oz. (2 sticks) butter, melted and hot

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1 ripe, Fresh California Avocado, peeled, seeded, and pureed

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1/8 tsp. sea salt

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1/2 tsp. lemon juice

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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.