4 (4 oz) boneless, skinless wild salmon fillet portions
sea salt and freshly ground black pepper
3 Tbsp minced chives, divided
2 cups sugar snap peas, trimmed
4 cups baby spinach leaves, washed and spun dry
1 cup halved cherry tomatoes
4 cups vegetable broth
2 Tbsp extra-virgin olive oil
1 Tbsp freshly squeezed lime juice
1 Tbsp rinsed and drained capers
Avocado Chive Cream
1 ripe Haas avocado, pitted and peeled
1/4 cup cilantro leaves
1 Tbsp minced chives
1 to 2 Tbsp fresh squeezed lime juice
1 Tbsp extra-virgin olive oil
- Season fish lightly with a little salt and pepper. Sprinkle with 1 Tbsp chives and set aside at room temperature.
- To make Avocado Chive Cream, place all ingredients in blender or food processor. Whirl until smooth. Add a little more lime juice or salt if you wish.
- Cut a piece of parchment paper to fit and press into surface of Avocado Chive Cream. Refrigerate until ready to use.
- Blanch sugar snap peas in boiling water for a minute or two. Then drain and plunge into cold water to stop the cooking. Drain and pat dry. Cut into halves and place in large bowl along with spinach and tomatoes. Set aside.
- Heat vegetable broth in large, straight-sided saute pan large enough to hold salmon fillets in a single layer. Gently place salmon in simmering broth and gently poach over medium heat for 5 to 7 minutes or until cooked medium rare.
- To serve, spoon 2 Tbsp Avocado Chive Cream onto centre of each of 4 serving plates. Place drained salmon fillet on top.
- Drizzle olive oil and lime juice over sugar snap peas, spinach and tomatoes. Gently toss to coat evenly and place generous serving alongside salmon fillet. Place a smaller dollop of Avocado Cream on salmon fillet and scatter with a few capers. Sprinkle with generous grating of fresh black pepper before serving.
Makes 4 servings.
Source: Sage magazine