Salmon. Good ol' salmon. Olive oil, pepper, salt, and crushed red pepper. This is the way my mother taught me to cook our family favorite fish. It's rich in Omega 3's, healthy oils, and tastes amazing. My recent adaptions include the omission of salt and the occasional sprinkle of flax-seed. I also have branched out and started purchasing "wild salmon" instead of the farm raised variety. The intent is to eat healthier; who knows what the heck they're feeding the farm raised fishies. Why society... why do you make it so difficult to eat healthy!?
I decided to shake things up a bit and try this recipe from Bon Appetit magazine. Chunks of salmon served on a bed of arugula with avocado sauce! There wasn't an ingredient in the list that I didn't like.... Salmon salad? Sure. Let's get crazy!
All you seasoned chefs will have a good chuckle on this note: I didn't realize what "poached" salmon met. I've poached an egg! As I read the directions and heated the vegetable broth, there was a moment of confusion. Dump the boiling broth on the fish? What- no oven? This was such an event, even Mike was dragged into the kitchen to witness. It is also noteworthy to mention that poaching the salmon does not fully cook it- so if you don't trust sushi- use an alternative method.
The avocado sauce is simple enough! It's a combination of low-fat yogurt, avocado, and spices. If you don't have a food processor, don't fret! Just do a good a job smashing the avocado and whisk into the yogurt. Season to taste. It's essentially the dressing; you can omit it and stick with olive oil if preferred.
For the full recipe, check out Bon Appetit's recipe for Poached Salmon with Avocado Sauce.