Poaching Salmon again! With Arugula, Snap Peas & Avocado Sauce….
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Poached salmon with arugula, snap peas, and avocado sauce |
I am at it again….just could not
resist poaching one more salmon fillet and building another very healthy sauce
around it. Try to get all fillets about the same size so they poach evenly. The
process is unchanged from the two previous postings: “Poached Salmon with
Tarragon Sauce & Fingerling Potatoes” and “Poached Salmon with Peas and
Morels” – both in May 2012. This recipe is great cold or room temperature and
would be a fabulous lunch or picnic! Chill the wine – this is a one-course
meal.
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.
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The perfect salmon! |
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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.
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Boiling the snap peas |
Scoop the flesh from 2 avocados into
a food processor or blender. Add 1 C
yogurt, 2 Tb lime juice and 1 tsp ground cumin; puree. Season to taste with
salt, pepper and additional lime juice, if desired.
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Avocado sauce |
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.
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Gorgeous greens |
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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.
Larue
I think using this baits we can catch fish easily. I would like to know more about fishing baits and lures. I will visit this blog once again thanks for sharing the information.
ReplyDeleteRegards,
Kevin - Seadoo Melbourne