Poached Salmon with Salsa Verde

By ngaldi

Ingredients

• 680 grams side of salmon (1.5 pounds)
• 2 tablespoons olive oil
• 3 cloves garlic grated
• 1 lemon
• 1 teaspoons coriander powder
• 1/2 teaspoon salt
• black pepper
• 30 grams cilantro
• 20 grams flat leaf parsley
• 1/4 cup extra virgin olive oil
• 1 clove garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 avocado pitted, peeled and cut into cubes

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from norecipes.com

Preparation

Step 1

Move the oven rack to the middle position and preheat to 250 degrees F (120 C).
Cut a large piece of foil that's about four times the width of your salmon fillet, and a few inches longer. If your foil is not long enough, you may need to join a few sheet together by lining the edges up and folding them over a few times.
Scale and debone your fillet and then use paper towels dry the surface of the fish.
Rub 2 tablespoons of olive oil on both sides of the salmon and place the salmon skin-side down on the foil.
Rub in the 4 cloves of grated garlic and sprinkle with the lemon zest, coriander powder, 1/2 teaspoon of salt and pepper.

Fold the aluminum foil up and over the salmon and seal the top by folding down the top edge 3 or 4 times.
Fold the left and right sides of the foil 3 or 4 times to make a package and place the package on a baking sheet.

Bake the salmon for 25-30 min or until thermometer reads 135 F (57 C).
To make the sauce, add the cilantro, flat-leaf parsley, 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of garlic, 1/2 teaspoon of salt, and white pepper to a small food processor or blender. Process until smooth.
Cut the avocado in half lengthwise, and then remove the pit, and peel. Cut the avocado into 1/2" cubes and then toss with a little lemon juice to keep it from oxidizing.
To serve the salmon, you can unwrap it and cut it up into portions or transfer it whole onto a serving platter. Drizzle some sauce on and around the salmon and scatter the avocado on top.