Place salmon and lemon rind in a medium saucepan. Cover with water and bring to the boil over medium heat. Reduce heat salmon tempura low and simmer, covered, for 6-8 minutes or until salmon is just cooked through.
Remove skin and use a fork to flake salmon into small pieces. Combine the diced red red onion and cucumber in a medium bowl. Gently fold through the cooked salmon. If using wasabi paste, mix that with mayonnaise to smear onto the plates. Cut a sliver off the base of each avocado half so that they sit flat on serving plates. Place halved avocado in the centre of each smear of mayonnaise mixture. Fill avocados with the salmon mixture.
Optional: Garnish with black sesame seeds and microherbs, to serve. 3 tsp wasabi paste, to sit avocado on. 00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links. This Homemade Shrimp Tempura Batter will make your tempura light, crisp, and tasty.