Poached Salmon with Avocado Sauce

By BearForce

Ingredients

• 2 8 Oz. skinless salmon fillets, halved crosswise
• Kosher salt, freshly ground pepper
• 20 fresh tarragon leaves, torn
• 1 quart vegetable broth
• 2 cups stringed trimmed sugar snap peas
• 2 ripe avocados, halved and pitted
• 1 cup plain low-fat yogurt
• 1 Tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• 4 cups arugula
• 20 grape or cherry tomatoes, halved
• 1 Tbsp. minced shallot
• 1 Tbsp. plus 1 tsp. olive oil
• 2 Tbsp. thinly sliced fresh chives
• 4 lime wedges

Preparation

Step 1

Season fish with salt and pepper. Place in a dish. Scatter half of tarragon over fish. Let sit at room temperature for 10 min.

Bring broth to boil. Pour over salmon. Let stand until cooked to medium-rare, 10-15 minutes. Using a spatula, transfer to plate; chill.

Cook sugar snap peas in boiling water until crisp-tender. Transfer peas to bowl of ice water. Let cool; drain. Cut larger snap peas in half.

Scoop avocado flesh into a food processor. Add yogurt, 1 Tbsp. lime juice and cumin; puree. Season to taste with salt, pepper and additional lime juice.

Spoon about 1/2 cup avocado puree into the middle of each plate. Mix remaining tarragon, peas, arugula, tomatoes and shallot in a medium bowl. Drizzle with 1 Tbsp. oil; season with lime juice, salt, and pepper. Toss; divide among plates. Top with salmon and chives; drizzle each fillet with 1/4 tsp. oil. Serve with lime wedges.