4skinless salmon fillets1 1/2 pounds total; 1 inch thick
For Serving
1teaspoongrated lemon zest plus 2 tablespoons juice
1/4cupextra-virgin olive oil
2teaspoonsgrainy mustard
1bunch arugalatrimmed
2large peachesthinly sliced
1cupfresh basil leaves
1/4cupshelled pistachios
1/2avocadocubed
Instructions
Poach salmon:
In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer.
Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
To serve:
Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper.
Divide arugula, peaches, basil, pistachios, and avocado among four plates, top with salmon, and drizzle with dressing. Season with salt and pepper.