Poached salmon in herb marinade w/avocad

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
8 ounces Mushrooms; chopped
6 Plum tomatoes; chopped
2 Cloves garlic; minced
1 Fresh fennel bulb; chopped
1 small Onion; chopped
3 cups Water or chicken stock
1 pinch Saffron; optional
8 Plum tomatoes; coarsely chopped
½ Cucumber; peeled, cut in chunks
½ Red bell pepper; seeded, chopped
½ Green bell pepper; seeded, chopped
2 Ribs celery; coarsely chopped
1 small Onion; cut in chunks
1 Clove (small) garlic; minced
1 Recipe vegetable stock; from above
3 cups Water
½ cup Rice wine vinegar
1 tablespoon Honey
4 Sprigs fresh thyme
4 Sprigs fresh tarragon
4 Sprigs fresh dill
½ teaspoon Crushed white peppercorns
4 Salmon fillets; 5 to 6 ounces each
2 Plum tomatoes; seeded, cut in tiny dice
1 small Onion; cut in tiny dice
½ small Red bell pepper; cut in tiny dice
½ small Green bell pepper; cut in tiny dice
½ small Cucumber; cut in tiny dice
1 Lime; juice of
1 tablespoon Olive oil
Salt; freshly ground pepper to taste
2 Ripe avocadoes; peeled, pitted; sliced

Directions

VEGETABLE STOCK

GAZPACHO

POACHING LIQUID

FOR SERVING

From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 12:19:46 -0500

Related recipes