Poached salmon with avocado mayonnaise

•      (2) 6 oz salmon fillets, about 1/2 inch thick, skin removed
•      1 cup dry white wine
•      1 cup water
•      1 thin onion slice
•      1 fresh parsley sprig

Avocado Mayonnaise:

•      1/2 medium avocado
•      1 small shallot, minced
•      2 Tbsp fresh lemon juice
•      1 Tbsp fresh orange juice
•      1 tsp Dijon mustard
•      1 egg yolk, room temperature
•      2/3 cup vegetable oil
•      Salt and freshly ground pepper
•      2 lemon slices
•      2 avocado slices

Combine salmon, wine, water, onion and parsley in an 8-inch skillet.

Bring to simmer over low heat and cook 4 minutes per 1/2-inch thickness of fish, basting occasionally.

Cool completely in liquid.

Transfer salmon to plates using slotted spatula.

If not serving immediately, cover with plastic wrap and refrigerate until chilled.

For mayonnaise:

Mix avocado and shallot in processor until very smooth.

Blend in juices, mustard and yolk.

With machine running, add oil through feed tube in thin stream.

Season with salt and pepper.

Top salmon with mayonnaise.

Garnish with lemon and avocado slices and serve immediately.
 
 
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