POACHED SALMON WITH AVOCADO SAUCE

POACHED SALMON WITH AVOCADO SAUCE image

Categories Fish

Yield 4 Servings

Number Of Ingredients 15

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2 8oz. skinless salmon fillets (preferably wild), halved
Kosher salt, freshly ground pepper
20 fresh tarragon leaves, torn
1 quart vegetable broth
2 cups stringed trimmed sugar snap peas or snow peas
2 ripe avocados, halved, pitted
1 cup plain low-fat yogurt
1 Tbsp. (or more) fresh lime juice
½ 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

Steps:

Season fish with salt and pepper. Place in an 8x8x2" or 9x9x92" metal or glass baking dish. Scatter half of tarragon over fish. Let sit at room temperature for 10 minutes. Bring broth to a boil in a small pot. Pour over 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 salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer peas to a bowl of ice water. Let cool; drain. Cut larger snap peas in half on a diagonal. 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, if desired. Spoon about ½ 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 (if desired), salt, and pepper. Toss; divide among plates. Top with salmon and chives; drizzle each fillet with ¼ tsp. oil. Serve with lime wedges.