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Poached Salmon in Herb Marinade W/avocad

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains, Vegetables Fish 4 Servings

INGREDIENTS

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
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
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
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

INSTRUCTIONS

VEGETABLE STOCK
GAZPACHO
POACHING LIQUID
FOR SERVING
From: japlady@nwu.edu (Rebecca Radnor)
Date: 6 Dec 1994 12:19:46 -0500

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