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Tender salmon topped with salsa and avocado.

Poached Salmon with Salsa Verde

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 servings

Units

Ingredients 

  • 680 grams salmon (½ a whole salmon)
  • 2 tablespoons olive oil
  • 3 cloves garlic (grated)
  • 1 lemon
  • 1 teaspoons ground coriander
  • ½ teaspoon salt
  • ground black pepper
  • 30 grams cilantro
  • 20 grams flat leaf parsley
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 avocado (pitted, peeled and cut into cubes)

Instructions

  • Move the oven rack to the middle position and preheat to 250 degrees F (120 C).
  • Cut a large piece of foil that's about four times the width of your salmon fillet, and a few inches longer. If your foil is not long enough, you may need to join a few sheet together by lining the edges up and folding them over a few times.
  • Scale and debone your 680 grams salmon fillet and then use paper towels dry the surface of the fish.
  • Rub 2 tablespoons olive oil on both sides of the salmon and place the salmon skin-side down on the foil.
  • Rub in the 3 cloves garlic and sprinkle with the 1 lemon zest, 1 teaspoons ground coriander, ½ teaspoon salt and ground black pepper.
    Seasoned salmon fillet on foil.
  • Fold the aluminum foil up and over the salmon and seal the top by folding down the top edge 3 or 4 times.
  • Fold the left and right sides of the foil 3 or 4 times to make a package and place the package on a baking sheet.
    Foil wrapped salmon fillet.
  • Bake the salmon for 25-30 min or until thermometer reads 135 F (57 C).
  • To make the sauce, add the 30 grams cilantro, 20 grams flat leaf parsley, ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1 clove garlic, ½ teaspoon salt, and ¼ teaspoon ground white pepper to a small food processor or blender. Process until smooth.
  • Cut the 1 avocado in half lengthwise, and then remove the pit, and peel. Cut the avocado into ½" cubes and then toss with a little lemon juice to keep it from oxidizing.
  • To serve the salmon, you can unwrap it and cut it up into portions or transfer it whole onto a serving platter. Drizzle some sauce on and around the salmon and scatter the avocado on top.
    Colorful salmon topped with green salsa and avocado.

Nutrition

Calories 523kcalCarbohydrates 10gProtein 36gFat 39gSaturated Fat 6gPolyunsaturated Fat 7gMonounsaturated Fat 24gCholesterol 94mgSodium 668mgPotassium 1211mgFiber 5gSugar 1gVitamin A 1076IUVitamin C 33mgCalcium 56mgIron 3mg
Course Brunch, Entree
Cuisine American, Best