Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 4 cups water
- 1 lemon, sliced
- 1/2 onion, sliced
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, pitted and peeled
- 1/4 cup fresh lime juice
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro leaves
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large skillet with lid
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, combine water, lemon slices, onion slices, garlic cloves, salt, and black pepper. Bring to a boil over high heat.
2. Reduce heat to low and add salmon fillets to the skillet. Cover with a lid and simmer for 10-12 minutes, or until the salmon is cooked through.
3. Meanwhile, in a blender or food processor, combine avocado, lime juice, Greek yogurt, cilantro, cumin, salt, and black pepper. Blend until smooth and creamy.
4. Once the salmon is cooked, remove it from the skillet and place it on a plate. Spoon the avocado-lime sauce over the salmon fillets.
5. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
5. Temperature:
Water should be brought to a boil, then reduced to low heat for poaching the salmon.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 21g
Protein: 34g
Carbohydrates: 10g
Fiber: 6g
Sugar: 2g
Sodium: 670mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Greek yogurt can be substituted with sour cream or mayonnaise.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced tomatoes or red onions to the avocado-lime sauce for extra flavor.
- Serve the poached salmon over a bed of mixed greens or quinoa for a complete meal.
- Top the salmon with sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to remove the skin from the salmon fillets before poaching.
- Use a slotted spoon to remove the salmon from the skillet to avoid breaking it apart.
- To make the avocado-lime sauce ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
Storage instructions:
Leftover poached salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the poached salmon, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the poached salmon on a bed of mixed greens with the avocado-lime sauce drizzled over the top.
Garnishes:
Garnish the poached salmon with fresh cilantro leaves or sliced jalapenos.
Pairings:
This dish pairs well with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
- Mixed green salad
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Make sure to check it frequently while poaching.
- If the avocado-lime sauce is too thick, add a splash of water or lime juice to thin it out.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Poached salmon is a classic dish that has been enjoyed for centuries. It is a simple and healthy way to prepare fish.
Flavor profiles:
The poached salmon is light and delicate, while the avocado-lime sauce adds a creamy and tangy flavor.
Serving suggestions:
Serve the poached salmon with a side of roasted vegetables or a simple green salad for a complete meal.
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