Cold Poached Salmon With Avocado-Cilantro Cream
Choose large skillet or Dutch oven with cover that will just hold salmon. Place onion slices in bottom of skillet. Arrange salmon steaks on top. Add wine, orange juice and thyme.Advertisement
Place over medium-low heat; cover and bring to bare simmer. Cook, covered, for 10 minutes or until firm to touch and cooked through. Remove from heat; cool salmon in cooking liquid. Store refrigerated for up to 2 days.
Prepare avocado-Cilantro cream:
Combine avocado, sour cream, lime juice, cilantro, salt and red-pepper sauce in blender or food processor. Whirl until smooth.
Arrange salmon on plates. Dollop sauce on top. Garnish with cilantro and lime wedges if you wish.