Poaching Salmon again! With Arugula, Snap Peas & Avocado Sauce….
|Poached salmon with arugula, snap peas, and avocado sauce|
Recently a reader requested substitute for salmon – she loved it, but her husband did not. There are many fish that poach easily and well: halibut, mahi mahi, orange roughy, artic char & turbot. It is best to have a hefty boneless fillet to cook comparably - but if worried it will fall apart in the poaching liquid - you could wrap in cheesecloth, tie off the ends, and poach. The timing depends on both size and type with fish fillets thick fillets 5-12 min, thin fillets 3-6 min. If you are a beginner in this arena, the best way to make sure you don't overcook fish is to keep your eye on it. Fish changes color as it cooks. Most types of fish turn from translucent to opaque, or from bright to pastel. Also, don't be afraid to touch the fish. Especially when you poach fish, you need not fear getting burned. Gently put the flat part of the first joint of your forefinger on the fish. Don't use your fingertip; it might not be sensitive enough. Cooked fish should be firmer and more resilient, not too soft or overly flaky.
- 4 – 6 oz center cut salmon fillets
- Kosher salt and freshly ground pepper
- 20 fresh Tarragon leaves (divided)
- 1 C dry white wine
- 2 C stringed trimmed sugar snap peas or snow peas
- 2 ripe avocados, halved, pitted
- 1 C plain low-fat yogurt (prefer Greek)
- 2 Tb fresh lime juice (or more)
- 1 tsp ground cumin
- 4 C arugula
- 20 grape or cherry tomatoes, halved
- 1 Tb minced shallots
- 1 Tb & 1 tsp Olive oil
- 2 Tb thinly sliced fresh chives (Hint: I use scissors to cut them!)
- 4 lime wedges
Season the fish with salt and pepper. Place in a dish and scatter 10 tarragon leaves over the fish. Let it sit at room temperature for 15 minutes or in refrigerator for up to an hour.
|The perfect salmon!|
|Salmon with tarragon leaves|
The first step is to poach the salmon, which guarantees a moister fish compared to the barbequing or broiling. In a deep skillet bring 1 C dry white wine, 2 Tb kosher salt and enough cold water to cover the salmon by ½”. Bring all to a simmer over medium heat covered. Once simmering, immediately reduce temperature to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Using a spatula, carefully transfer to a plate and chill.
Cook 2 C 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 to stop the cooking process. Let cool; drain and leave on paper towels to dry. Cut larger snap peas in half on a diagonal.
|Boiling the snap peas|
Spoon about ½ C avocado puree into the middle of each plate. Mix remaining 10 fresh tarragon leaves, sugar snap peas, 4 C arugula, 20 halved grape or cherry tomatoes, and 1 Tb minced shallot in a medium bowl. Drizzle with 1 Tb olive oil, season with lime juice, salt and pepper. Toss; divide among plates. Top with salmon and 2 Tb sliced chives; drizzle each fillet with ¼ tsp olive oil. Serve with lime wedges.
|The final product!|
Salmon can be served with both red and white wines – but this summer cool dish featuring a poached salmon would best match with a white wine: a buttery California Chardonnay, a wonderful German Riesling or your favorite Sauvignon Blanc. If a red wine is a must – I would recommend a young Oregon Pinot Noir.