Lightly Salted Salmon, Guacamole, and Soft-Boiled Egg Toast

Bone the salmon fillet, leaving the skin on. Mix the salt and sugar together, then evenly coat the fish.

Wrap tightly in plastic wrap and refrigerate for 12 hours.

Rinse the fish, pat it dry, and brush with lemon essential oil. Slice thinly, discarding the skin.

Peel the avocado and mash it into a purée using a fork.

Add the garlic, olive oil, lemon juice, salt, pepper, and cilantro essential oil. Mix until smooth and creamy.

Gently boil the egg in boiling water for 4 minutes.

Cool under running water and peel using a teaspoon, gently scraping it from the inside of the shell to keep its shape intact.

Toast the bread until golden brown.

Spread the guacamole on top, followed by lettuce leaves, salmon slices, and the soft-boiled egg.