| | VEGETABLE STOCK |
| 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 |
| | GAZPACHO |
| 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 |
| | POACHING LIQUID |
| 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 |
| | FOR SERVING |
| 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 |
