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Ingredients

• 1 Tbsp. Extra virgin olive oil
• 8 ounce Mushrooms, minced
• 6 x Plum tomatoes, minced
• 2 x Cloves garlic, chopped
• 1 x Fresh fennel bulb, minced
• 1 sm Onion, minced
• 3 c. Water or possibly chicken stock
• 1 pch Saffron, optional
• 8 x Plum tomatoes, coarsely minced
• 1/2 x Cucumber, peeled, cut in chunks
• 1/2 x Red bell pepper, seeded, minced
• 1/2 x Green bell pepper, seeded, minced
• 2 x Ribs celery, coarsely minced
• 1 sm Onion, cut in chunks
• 1 x Clove (small) garlic, chopped above
• 3 c. Water
• 1/2 c. Rice wine vinegar
• 1 Tbsp. Honey
• 4 sprg fresh thyme
• 4 sprg fresh tarragon
• 4 sprg fresh dill
• 1/2 tsp Crushed white peppercorns
• 4 x Salmon fillets, 5 to 6 ounces each
• 2 x Plum tomatoes, seeded, cut in tiny dice
• 1 sm Onion, cut in tiny dice
• 1/2 sm Red bell pepper, cut in tiny dice
• 1/2 sm Green bell pepper, cut in tiny dice
• 1/2 sm Cucumber, cut in tiny dice
• 1 x Lime, juice of
• 1 Tbsp. Extra virgin olive oil
•     Salt, freshly grnd pepper to taste
• 2 x Ripe avocadoes, peeled, pitted, sliced

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