Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)

Pat a 250 g salmon fillet dry on every side, especially the skin, and season it with 0.25 tsp black pepper for 5 minutes. From the measured 1.5 tbsp olive oil, spread 0.5 tbsp in a skillet heated over medium heat. Put the salmon in skin-side down and leave it undisturbed for 4 minutes, then turn it and cook for another 2 minutes. Treat that timing as the first check because the required time changes with fillet thickness and pan heat. Measure the thickest part and continue cooking until the internal temperature reaches at least 63C. Move the cooked salmon to a plate for 2 minutes, then separate it along the grain into large pieces without pressing. Tear 100 g lettuce into bite-size pieces, shred 60 g red cabbage, and slice 100 g avocado immediately before serving. Whisk 1 tbsp soy sauce, 1 tbsp vinegar, 0.5 tsp minced garlic, and the remaining 1 tbsp olive oil for the dressing. Arrange the vegetables with 30 g radish sprouts and the avocado, place the salmon on top, and drizzle over the dressing. Toss lightly so the fish stays in large pieces. Check temperature rather than relying on a translucent center or the clock alone.