Avocado Antipasto Salad

1. Season the salmon fillet with the salt and pepper.
2. Place the herb sprigs in a bundle in a large sauté pan. Add the lemon slices on top of the herbs. Place the salmon fillet on top of the lemon slices.
3. Combine 2 tablespoons of fresh lemon juice, the wine (if using) and water in a measuring cup, and pour the liquid into the pan, around the salmon.
4. Bring the salmon mixture to a boil over medium high heat. Cover the sauté pan, reduce the heat to medium-low, and let the salmon poach for about 15 minutes or until it’s opaque and flakes easily. Let the cooked salmon cool.
5. While the salmon is cooking, combine the balsamic vinegar and brown sugar in a small saucepan.
6. Bring the vinegar and sugar to a boil, and then reduce the heat to medium. Cook the vinegar for 10 minutes, or until it’s reduced by half, and is thickened enough to lightly coat a spoon. Remove from the heat and let the vinegar cool. It will continue to thicken as it cools.
7. Sprinkle avocado with remaining lemon juice and set aside.
8. Stack the basil leaves, roll them lengthwise, and slice then into thin pieces (chiffonade). Set them aside.
9. Place the salmon in the middle of a large serving platter, and with two forks, gently flake it apart.
10. Arrange the tomatoes, cucumber slices, roasted red pepper strips, artichoke hearts, olives, and avocado slices in groups around the salmon. Sprinkle the basil strips over the top of the salad.
11. Drizzle the balsamic glaze over the salad.
12. Serve at room temperature.

Serving Suggestion:  Serve over a bed of greens as a dinner salad, or as an antipasto platter with toasted pita bread, crackers, and Avocado Roasted Garlic Hummus.

Beverage Pairing:  Fruit-infused seltzer water.