Title: Poached Salmon in Herb Marinade W/avocad
Categories: Fish
Yield: 4 Servings

------------------------------VEGETABLE STOCK------------------------------
1 tb Olive oil
8 oz Mushrooms; chopped
6 Plum tomatoes; chopped
2 Cloves garlic; minced
1 Fresh fennel bulb; chopped
1 sm Onion; chopped
3 c Water or chicken stock
1 pn Saffron; optional

----------------------------------GAZPACHO----------------------------------
8 Plum tomatoes; coarsely
-chopped
1/2 Cucumber; peeled, cut in
-chunks
1/2 Red bell pepper; seeded,
-chopped
1/2 Green bell pepper; seeded,
-chopped
2 Ribs celery; coarsely
-chopped
1 sm Onion; cut in chunks
1 Clove (small) garlic; minced
1 Recipe vegetable stock; from
-above

------------------------------POACHING LIQUID------------------------------
3 c Water
1/2 c Rice wine vinegar
1 tb Honey
4 Sprigs fresh thyme
4 Sprigs fresh tarragon
4 Sprigs fresh dill
1/2 ts Crushed white peppercorns
4 Salmon fillets; 5 to 6
-ounces each

--------------------------------FOR SERVING--------------------------------
2 Plum tomatoes; seeded, cut
-in tiny dice
1 sm Onion; cut in tiny dice
1/2 sm Red bell pepper; cut in
-tiny dice
1/2 sm Green bell pepper; cut
-in tiny dice
1/2 sm Cucumber; cut in tiny
-dice
1 Lime; juice of
1 tb Olive oil
Salt; freshly ground pepper
-to taste
2 Ripe avocadoes; peeled,
-pitted; sliced

From: japlady@nwu.edu (Rebecca Radnor)

Date: 6 Dec 1994 12:19:46 -0500