There were many hours spent and lots of fun had on the deck this summer with the barbecue, burgers, legs of lamb, roast beef joints, chicken and kebabs. Time for a change.
The cooler evenings of fall will be here any time, and my thoughts are drifting to softer food, more delicate flavours. I’m still on a bit of a health kick, and what better way to indulge that than with salmon. From the sockeye salmon of the Pacific coast to the succulent specimen from the highlands of Scotland, salmon along with the variety of creative dishes that I like to prepare to accompany it, has been eaten and enjoyed by everyone who has come across it.
As a light lunch or evening meal, the salmon’s delicate flavours make for a surefire hit.
Oven poached salmon
2 6-ounce centre-cut salmon fillets
A pinch of salt and pepper
A bunch of fresh tarragon leaves
1 cup dry white wine
1 cup sugar-snap peas
2 ripe avocados, pitted
1 small low-fat, natural yogurt
1 fresh lime
2 tablespoons milk
2 teaspoons butter
1 teaspoon cumin
2 cups arugula
12 cherry tomatoes
1 shallot, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped chives
Season the fish with salt and pepper. Place in a dish and scatter some tarragon leaves over the fish. Place in the fridge for up to an hour, giving time for the tarragon flavours to blend with the salmon.
Remove salmon from the fridge and partially wrap your salmon with foil. Add a tablespoon of milk and teaspoon of butter before closing and self-sealing the foil. Pop into the oven and bake for 10 minutes at 350 F.
Peel the flesh from the avocados and put into a food processor or blender. Add the yogurt, 2 tablespoons of lime juice and the teaspoon of ground cumin; then puree. Season to taste with salt, pepper and additional lime juice, if required. Spoon about half the puréed avocado into the middle of each plate.
Mix remaining tarragon leaves with the sugar snap peas, arugula, cherry tomatoes and minced shallot in a medium bowl. Drizzle with some olive oil, season with lime juice, salt and pepper. Toss the salad and divide equally among the plates.
Top with salmon and chives; drizzle each fillet with olive oil. Serve with lime wedges.