Poached Salmon With Avocado Sauce

Name: Poached Salmon With Avocado Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters arugula; 2 ripe avocados, halved, pitted; 20 grape or cherry tomatoes, halved; 2 Tbsps thinly sliced fresh chives; 20 fresh tarragon leaves, torn; 1 teaspoons ground cumin; 4 servings Kosher salt, freshly ground pepper; 1 Tbsp (or more) fresh lime juice; 4 lime wedges; 237 milliliters plain low-fat yogurt; 1 Tbsp olive oil; 454 grams skinless salmon fillets (preferably wild), halved crosswise; 1 Tbsp minced shallot; 473 milliliters stringed trimmed sugar snap peas or snow peas; 1 quart vegetable broth

You can never have too many main course recipes, so give Poached Salmon With Avocado Sauce a try. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 471 calories, 32g of protein, and 27g of fat per serving. A mixture of chives, ground cumin, tarragon leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Season fish with salt and pepper.

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Salt And Pepper

Fish

Place in an 8x8x2" or 9x9x2" metal or glass baking dish. Scatter half of tarragon over fish.

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Tarragon

Fish

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Glass Baking Pan

Let sit at room temperature for 10 minutes

Bring broth to a boil in a small pot.

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Broth

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Pot

Pour over salmon to submerge.

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Salmon

Let stand until cooked to medium-rare, 1015 minutes. Using a spatula, transfer to a plate; chill. Cook sugar snap peas in a pot of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer peas to a bowl of ice water.

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Sugar Snap Peas

Water

Peas

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Slotted Spoon

Spatula

Bowl

Pot

Let cool; drain.

Cut larger snap peas in half on a diagonal.Scoop avocado flesh into a food processor.

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Sugar Snap Peas

Avocado

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Food Processor

Add yogurt, 1 Tbsp. lime juice, and cumin; pure. Season to taste with salt, pepper, and additional lime juice, if desired. Spoon about 1/2 cup avocado pure into the middle of each plate.

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Lime Juice

Avocado

Pepper

Yogurt

Cumin

Salt

Mix remaining tarragon, peas, arugula, tomatoes, and shallot in a medium bowl.

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Tarragon

Tomato

Arugula

Shallot

Peas

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Bowl

Drizzle with 1 Tbsp. oil; season with lime juice (if desired), salt, and pepper. Toss; divide among plates. Top with salmon and chives; drizzle each fillet with 1/4 tsp. oil.

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Lime Juice

Chives

Pepper

Salmon

Salt

Cooking Oil

Serve with lime wedges

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Lime Wedge

Equipment

Ingredients

Servings:

946milliliters

arugula 2

ripe avocados, halved, pitted 20

grape or cherry tomatoes, halved 2Tbsps

thinly sliced fresh chives 20

fresh tarragon leaves, torn 1teaspoons

ground cumin 4servings

Kosher salt, freshly ground pepper 1Tbsp

(or more) fresh lime juice 4

lime wedges 237milliliters

plain low-fat yogurt 1Tbsp

olive oil 454grams

skinless salmon fillets (preferably wild), halved crosswise 1Tbsp

minced shallot 473milliliters

stringed trimmed sugar snap peas or snow peas 1quart

vegetable broth

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.