Chilled Salmon with Avocado Salsa
- SERVES
- 4
- COOK TIME
- 15 Min
I know that most people think that Tex-Mex food is all hot, hot, hot; but this recipe is just one way we can enjoy cooling it down a bit.
What You'll Need
- 1/2 cup plus 1 teaspoon lime juice, divided
- 1/2 cup water
- 1 medium-sized onion, finely chopped, divided
- 1 garlic clove, minced
- 1 teaspoon dried tarragon
- 1 teaspoon salt, divided
- 1 1/4 to 1½ pounds salmon fillets, cut into 4 serving-sized pieces
- 1 avocado, pitted, peeled, and finely chopped
- 1 small ripe tomato, seeded and chopped (see Note)
- 1/4 teaspoon chili powder
What to Do
- In a large skillet, combine 1/2 cup lime juice, the water, half of a small onion, the garlic, tarragon, and 1/2 teaspoon salt over high heat. Bring to a boil and add the salmon. Cover and reduce the heat to medium. Poach the fish for 8 to 10 minutes, or until it flakes easily with a fork.
- Meanwhile, in a medium-sized bowl, combine the avocado, tomato, chili powder, and the remaining chopped onion, 1 teaspoon lime juice, and 1/2 teaspoon salt; mix well. Cover and chill until ready to use.
- Transfer the salmon and poaching liquid from the skillet to a covered dish and chill for at least 2 hours, or until ready to serve. Remove the chilled salmon from the poaching liquid and discard the liquid. Serve the salmon with the avocado salsa on the side.
Notes
To seed a tomato, slice in half crosswise and gently squeeze out the seeds and juice.
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