Poached Salmon In Herb Marinade With Avocado And Gazpacho Recipe

1. For vegetable stock, heat oil in a large pot over medium heat. Add mushrooms; cook until softened, 3 to 4 minutes. Add tomatoes and garlic; cook 2 minutes. Add all remaining stock ingredients. Simmer, uncovered, until liquid is reduced to 1 cup, about 45 minutes. Strain out vegetables; reserve them for another use, if desired. Chill thoroughly. Can be made 2 days in advance.

2. For gazpacho, puree all ingredients except stock, in batches, in a food processor or blender. Strain and stir into vegetable stock.

3. To cook salmon, combine ingredients for poaching liquid in a large skillet or saute pan. Add fish and let marinate for 20 minutes. Place over very low heat. Cook until steam rises from liquid but without allowing it to reach a simmer. Poach fish until it lightens, 15 to 20 minutes. Let fish stand in poaching liquid, off heat, as long as 35 minutes before serving.

4. To serve, toss tomatoes, onion, bell peppers and cucumber with lime juice, oil, salt and pepper. Arrange a half of a sliced avocado in each of 4 large, shallow, serving bowls; top with a salmon fillet and ladle about 3/4 cup of gazpacho around fish. Sprinkle with some of vegetable mixture and serve at once.