Poached Salmon with Salsa Verde

Ingredients

• 4 servings pepper black
• 30 grams cilantro leaves 
• 1 teaspoons ground coriander 
• 0.3 cup olive oil extra virgin 
• 20 grams flat parsley 
• 1 clove garlic 
• 0.3 teaspoon pepper white
• 2 tablespoons olive oil 
• 1.5 pounds salmon 
• 0.5 teaspoons frangelico 
• 0.5 teaspoons frangelico 

Equipment

• food processor
• baking sheet
• paper towels
• oven
• blender
• kitchen thermometer
• aluminum foil
• kitchen scale

Directions

1. Move the oven rack to the middle position and preheat to 250 degrees F (120 C).
2. Cut a large piece of foil that's about four times the width of your salmon fillet, and a few inches longer. If your foil is not long enough, you may need to join a few sheet together by lining the edges up and folding them over a few times. Scale and debone your fillet and then use paper towels dry the surface of the fish. Rub 2 tablespoons of olive oil on both sides of the salmon and place the salmon skin-side down on the foil.Rub in the 4 cloves of grated garlic and sprinkle with the lemon zest, coriander powder, 1/2 teaspoon of salt and pepper. Fold the aluminum foil up and over the salmon and seal the top by folding down the top edge 3 or 4 times. Fold the left and right sides of the foil 3 or 4 times to make a package and place the package on a baking sheet.
3. Bake the salmon for 25-30 min or until thermometer reads 135 F (57 C). To make the sauce, add the cilantro, flat-leaf parsley, 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of garlic, 1/2 teaspoon of salt, and white pepper to a small food processor or blender. Process until smooth.
4. Cut the avocado in half lengthwise, and then remove the pit, and peel.
5. Cut the avocado into 1/2" cubes and then toss with a little lemon juice to keep it from oxidizing. To serve the salmon, you can unwrap it and cut it up into portions or transfer it whole onto a serving platter.
6. Drizzle some sauce on and around the salmon and scatter the avocado on top.