- 4
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
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.