Preheat a static oven to 150°C. Brush each piece of salmon with olive oil
and place skin side down onto silicone paper. Place the salmon into the
pre-heated oven for 10 minutes.
Remove from oven and skin side down, slice
each piece in half length wise.
Place cut side up in the middle of a
serving plate, draped over the avocado, dress with t tablespoons of
dressing and garnish with watercress, trout roe and red onion.
In a blender, place the ginger, lime juice and soy sauce. With the blender
on high, slowly add the oil as one would for a mayonnaise. Check for
seasoning. Use the same day.