Rinse the rice and add it to a pot. Add water, a little salt and butter. Bring to a boil. Lower the heat and cover with a lid. Let the rice steam for 15 minutes without removing the lid.
2
In the glass of the immersion blender, make avocado cream. Add coriander, lemon juice, avocado, olive oil, flaked salt and coarsely ground pepper. Mix together until you get a smooth cream. Feel free to add some water little by little until you get the thickness you like best. I usually use 2-3 tablespoons per serving.
3
Chop the cucumber into small sticks.
4
Season the salmon fillet with salt and pepper. Melt the butter in a frying pan and fry the fish until it is cooked through.
5
Serve the salmon over rice, cucumber and avocado cream.
