Poached Salmon With Avocado Sauce Recipes

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SALMON WITH CREAMY AVOCADO SAUCE



Salmon With Creamy Avocado Sauce image

Make and share this Salmon With Creamy Avocado Sauce recipe from Food.com.

Provided by Barefootandpregnant

Categories     Very Low Carbs

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

6 (6 ounce) salmon fillets, about 1-inch thick
1/2 large avocado, peeled, pitted, and quartered
1/4 cup nonfat sour cream
1 tablespoon reduced-fat mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
  • Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
  • While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

Nutrition Facts : Calories 246.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 89.3, Sodium 246.3, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 34.5

POACHED SALMON WITH AVOCADO SAUCE



Poached Salmon with Avocado Sauce image

This recipe comes from Jeffrey's Grocery in New York. Great summer meal when you want something cool.

Provided by Lynette !

Categories     Fish

Time 35m

Number Of Ingredients 16

2 8-oz skinless salmon fillets, halved crosswise
kosher salt
black pepper, freshly ground
20 fresh tarragon leaves, torn
1 qt vegetable broth
2 c sugar snap peas or snow peas, stringed and trimmed
2 ripe avocados, halved and pitted
1 c plain low-fat yogurt
1 Tbsp fresh lime juice (or more if you like)
1/2 tsp ground cumin
4 c arugula
20 grape or cherry tomatoes, halved
1 Tbsp shallot, minced
1 Tbsp plus 1 tsp olive oil
2 Tbsp fresh chives, thinly sliced
4 lime wedges

Steps:

  • 1. Season fish with salt and pepper. Place in an 8x8x2 or 9x9x2 metal or glass baking dish. Scatter half of the tarragon leaves over the fish. Let sit at room temperature for 10 minutes.
  • 2. Bring the broth to a boil in a small pot. Pour over the salmon to submerge. Let stand until cooked to medium-rare, 10-15 minutes. Using a spatula, transfer to a plate and chill.
  • 3. Cook sugar snap peas in a pot of boiling salted water until crisp tender, about 2 minutes. Using a slotted spoon, transfer the peas to a bowl of ice water. Let cool; drain. Cut the larger snap peas in half on a diagonal.
  • 4. Scoop the avocado flesh in a food processor. Add yogurt, 1 tbsp lime juice, and cumin; puree. Season to taste with salt, pepper, and additional lime juice, if desired.
  • 5. Spoon about 1/2 cup avocado puree into the middle of each plate. Mix remaining tarragon leaves, pea, arugula, tomatoes, and shallot in a medium bowl. Drizzle with 1 tbsp olive oil; season with lime juice (if desired), salt, and pepper. Toss; divide among plates. Top with salmon and chives; drizzle each fillet with 1/4 tsp olive oil. Serve with lime wedges.

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