To prepare the avocado crema, combine the avocado, cilantro, greek yogurt, lime juice, garlic, jalapeno, salt, and water in a blender or food processor. Blend until smooth. If the crema is too thick, add water a tbsp at a time. If the crema is too thin, add more avocado or greek yogurt.
To prepare the salad, combine the frisée and chopped thai chili peppers in a bowl. Add lime juice, olive oil, honey, garlic, salt and pepper and mix well.
Pat the salmon filets with a paper towel to remove any excess moisture. Season with salt and pepper on both sides.
In a pan, heat the oil on medium high heat. When the oil begins to smoke, place the salmon filets skin side down in the pan.
Cook skin side down for 4-5 minutes until crisp. Flip the salmon and cook for another 2-4 minutes for medium doneness, depending on the thickness of the salmon. For a 1-inch thick salmon, 2 minutes should be sufficient. For a 1.5 to 2 inch thick salmon, cook for 3-4 minutes.
Transfer the salmon on a cooling rack to allow any excess oil to drip off.
To plate, add two spoonfuls of the avocado crema on the bottom of the plate. If you're feeling fancy, make a swirl or any design. Place the salmon skin side up on top of the avocado crema. Top with salad and serve immediately.
