Poached Salmon with Avocado Sauce

The poaching method for fish is a simple healthy way to prepare fish, especially on a hot summer day. The poaching liquid can be made using anything on hand, such as white wine left in the refrigerator from the night before. A few herbs that are growing in the yard, such as tarragon, chives, or parsley, can be used. Adding vegetable broth to the poaching liquid will enhance the flavor of this dish, as well. Following this simple recipe will help cool off the hot summer.

Ingredients:
Two 8oz salmon fillets
Poaching liquid
2 cups vegetable broth
1 cup white wine
1/2 tsp salt
1/4 tsp black pepper
10 fresh tarragon leaves
1/2 cup chives
1/2 cup sliced white onion
Avocado sauce
1 ripe avocado, halved and pitted
1/4 cup nonfat yogurt
1 tbs lime juice
1/4 tsp cumin
1 tbs chopped chives
1 tbs chopped shallots
1/4 tsp cayenne
Salt and black pepper to taste
Others
2 cups watercress, roots removed, washed, and drained
Fresh tomato, sliced
Fresh cucumber, sliced
Sweet vinegar or olive oil and lime juice

Directions:
Using a 4 quart pot, combine all the poaching liquid ingredients listed above.
Bring the poaching liquid to boil for 5 minutes. Add salmon. Simmer for 5 to 7 minutes. Using a spatula, transfer fish to a plate and chill.
Scoop avocado flesh into a food processor. Add the rest of the avocado sauce ingredients and then purée. Season to taste with salt and pepper. Let chill until needed.
On a serving plate, place salmon, watercress, tomatoes, and cucumber. Drizzle sweet vinegar over the vegetables. Top salmon with avocado sauce and serve.