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Poached Salmon with Avocado Chive Cream and Sugar Snaps

Serves 4


    Nothing tastes better than gently poached salmon full of omega-3 fatty acids—essential to good health. A generous dollop of Avocado Chive Cream gives this dish a host of vital antioxidants necessary for regaining strength and good health. Couple with a nutrient-rich spinach and tomato salad, and you have a light dinner that is soothing on the palate and gentle on a recovering appetite.


    Poached Salmon with Avocado Chive Cream and Sugar Snaps


    • 4 - 125 g boneless, skinless salmon fillet portions
    • Sea salt and freshly ground black pepper
    • 2 Tbsp (40 ml) finely chopped chives, divided
    • 2 cups (500 ml) sugar snap peas, trimmed
    • 4 cups (1 L) baby spinach leaves, washed and spun dry
    • 1 cup (250 ml) halved cherry tomatoes
    • 4 cups (1 L) vegetable stock
    • 1 1/2 Tbsp (30 ml) extra-virgin olive oil
    • 3 tsp (15 ml) freshly squeezed lime juice
    • 3 tsp (15 ml) rinsed and drained capers
    Avocado Chive Cream
    • 1 ripe Haas avocado, pitted and peeled
    • 1/4 cup (60 ml) coriander leaves
    • 3 tsp (15 ml) finely chopped chives
    • 1 to 1 1/2 Tbsp (20 to 30 ml) fresh squeezed lime juice
    • 3 tsp (15 ml) extra-virgin olive oil


    Per serving:

    • kilojoules1884
    • protein34g
    • fat29g
      • saturated fat5g
      • trans fat0g
    • carbohydrates16g
      • sugars5g
      • fibre6g
    • sodium230mg



    Season fish lightly with a little salt and pepper. Sprinkle with 3 tsp (15 ml) chives and set aside at room temperature while preparing Avocado Chive Cream.


    Place all Avocado Chive Cream ingredients in blender or food processor. Whirl until smooth. Add a little more lime juice or salt if you wish. Cut a piece of baking paper to fit and press onto surface of Avocado Chive Cream. Refrigerate until ready to use.


    Blanch sugar snap peas in boiling water for a minute or two. Then drain and plunge into cold water to stop the cooking. Drain and pat dry. Cut into halves and place in large bowl along with spinach and tomatoes. Set aside.


    Heat vegetable stock in large, straight-sided sauteu0301 pan large enough to hold salmon fillets in a single layer. Gently place salmon in simmering stock and gently poach over medium heat for 5 to 7 minutes or until cooked medium rare.


    To serve, spoon 1 1/2 Tbsp (30 ml) Avocado Chive Cream onto centre of each of 4 serving plates. Place drained salmon fillet on top.


    Drizzle olive oil and lime juice over sugar snap peas, spinach and tomatoes. Gently toss to coat evenly and place generous serving alongside salmon fillet. Place a smaller dollop of Avocado Chive Cream on salmon fillet and scatter with a few capers. Sprinkle with generous grating of fresh black pepper.



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.