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poached salmon with avocado sauce

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This recipe comes from Jeffrey's Grocery in New York. Great summer meal when you want something cool.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method No-Cook or Other

Ingredients For poached salmon with avocado sauce

  • 2
    8-oz skinless salmon fillets, halved crosswise
  • kosher salt
  • black pepper, freshly ground
  • 20
    fresh tarragon leaves, torn
  • 1 qt
    vegetable broth
  • 2 c
    sugar snap peas or snow peas, stringed and trimmed
  • 2
    ripe avocados, halved and pitted
  • 1 c
    plain low-fat yogurt
  • 1 Tbsp
    fresh lime juice (or more if you like)
  • 1/2 tsp
    ground cumin
  • 4 c
    arugula
  • 20
    grape or cherry tomatoes, halved
  • 1 Tbsp
    shallot, minced
  • 1 Tbsp
    plus 1 tsp olive oil
  • 2 Tbsp
    fresh chives, thinly sliced
  • 4
    lime wedges

How To Make poached salmon with avocado sauce

  • 1
    Season fish with salt and pepper. Place in an 8x8x2 or 9x9x2 metal or glass baking dish. Scatter half of the tarragon leaves over the fish. Let sit at room temperature for 10 minutes.
  • 2
    Bring the broth to a boil in a small pot. Pour over the salmon to submerge. Let stand until cooked to medium-rare, 10-15 minutes. Using a spatula, transfer to a plate and chill.
  • 3
    Cook sugar snap peas in a pot of boiling salted water until crisp tender, about 2 minutes. Using a slotted spoon, transfer the peas to a bowl of ice water. Let cool; drain. Cut the larger snap peas in half on a diagonal.
  • 4
    Scoop the avocado flesh in a food processor. Add yogurt, 1 tbsp lime juice, and cumin; puree. Season to taste with salt, pepper, and additional lime juice, if desired.
  • 5
    Spoon about 1/2 cup avocado puree into the middle of each plate. Mix remaining tarragon leaves, pea, arugula, tomatoes, and shallot in a medium bowl. Drizzle with 1 tbsp olive 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 olive oil. Serve with lime wedges.
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