Poached Salmon with Avocado Sauce

By norsegal8

Ingredients

• 2 8-ounce salmon fillets, halved crosswise
• kosher salt
• freshly ground black pepper
• 20 fresh tarragon leaves, torn
• 1 quart vegetable broth
• 2 cups stringed trimmed sugar snap peas or snow peas
• 2 ripe avocados, halved and pitted
• 1 cup plain low-fat yogurt
• 1 tablespoon (or more) fresh lime juice
• 1/2 teaspoon ground cumin
• 4 cups arugula
• 20 grape or cherry tomatoes, halved
• 1 tablespoon minced shallot
• 1 tablespoon plus 1 teaspoon olive oil
• 2 tablespoons thinly sliced fresh chives
• 4 lime wedges

Details

Servings 4

Preparation

Step 1

Season fish with salt and pepper. Place in an 8x8x2-inch or 9x9x2-inch metal or glass baking dish. Scatter half the tarragon over the fish. Let sit at room temperature for 10 minutes.

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; chill.

Cook sugar snap peas in a pot of boiling water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the peas to a bowl of ice water. Let cool, drain. Cut larger peas in half on the diagonal.

Scoop the avocado flesh into a food processor. Add the yogurt, 1 tablespoon of the lime juice and cumin; puree. Season to taste with salt, pepper and more lime juice, if desired.

Spoon about 1/2 cup avocado puree into the middle of each plate. Mix the remaining tarragon, peas, arugula, tomatoes and shallot in a medium bowl. Drizzle with 1 tablespoon of oil; season with lime juice, salt and pepper. Divide among the plates. Top with salmon and chives; drizzle with olive oil. Serve.