I am this kind of simpleton that I do not care too much about sophisticated methods to prepare and serve the salmon as long as I do have salmon on the table. Usually, it is the easiest product on my Shabbos list and I insist to have it on the menu on other occasions as well.
When I am waiting for guests, I should be creative and wrap even a modest and tasty piece of salmon in a more sophisticated way. But Sukkot makes me always happy because I add a lot of vegetables and fruits on the plate and many of my worries are naturally solved.
As I was - as usual - out of time, I made the following marvelous combination:
slowly roasted pepper - red and yellow
I kept it in the overn for a couple of minutes to allow all the ingredients communicate and melt a bit properly, but I served it cold, as an hors d'oeuvre. The preparation did not take more than 15 minutes, the roasting stage included. It gives you the feeling of being full (the avocado is guilty for that) and you need a talking break before the next meal.