Poaching is a wonderful way to maintain moistness in fish. Green goddess dressing, created in the 1920’s by the chef at San Francisco’s Palace Hotel, was named after a local theater production. Traditionally, the dressing includes mayonnaise, tarragon, and anchovies. For a winning “eye-healthy” combination, salmon, high in omega-3 fatty acids, is paired with an updated version that includes avocado- a fruit dense with lutein and a great source of vitamins A, C, B6, and E.
What you’ll need to serve 4:
Salmon
1 medium large lemon
1 scallion
1 cup dry white wine mixed with 1 cup water
1 teaspoon salt
5-8 peppercorns
2 bay leaves
4 (6-oz) salmon fillets, about 1-inch thick
Slice the lemon half and cut scallion into four pieces. Place these in a large straight-sided skillet along with the wine-water mixture, salt, peppercorns and bay leaves. Bring to a boil; lower heat to simmer, add fillets (skin side down if skin present; liquid should just cover the fish), cover the pan and cook 3 minutes. Remove the pan from the heat and set aside, covered, for approximately 8-12 minutes, allowing the fish to finish cooking in the hot liquid. Salmon will be opaque throughout when done. Remove from pan; serve salmon hot or at room temperature with the green goddess dressing.
Dressing:
1 medium large lemon
1 scallion
1 (6 -8 oz) avocado, peeled, pitted, roughly chopped
1 cup low-fat buttermilk
1-2 cloves garlic
1 cup roughly chopped mixed fresh herbs (Italian parsley mixed with herbs such as tarragon, dill, basil, cilantro)
1 teaspoon salt
1 teaspoon ground black pepper
5 drops hot sauce
Juice the lemon half and roughly chop the remaining scallion. Place juice (about 1 tablespoons) and scallion pieces in a food processor or blender along with the avocado, buttermilk, garlic, mixed fresh herbs, salt, black pepper and hot sauce. Blend until all ingredients are pureed. Taste and adjust salt, pepper and hot sauce if desired. Dressing will be thick, like a cream and beautifully green. Makes about 1 cup. Keep refrigerated no longer than 3 days.
Thoughts and Variations: If you like anchovies, omit salt in dressing and add 1-2 anchovies instead; if you like tarragon, replace lemon juice in dressing with tarragon vinegar and include some fresh tarragon in your herb mix; dressing can be used as a dip for vegetables or as a salad dressing (try it over sliced ripe tomatoes); add additional buttermilk or milk if you prefer a thinner consistency; break up cooled poached salmon and serve it over greens along with the dressing and hard boiled eggs.