Recipes : Poached Salmon with Lemon Mint Tzatziki : Food Network

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Poached Salmon with Lemon Mint Tzatziki
, 2005, Ellie Krieger, All rights reserved

Ingredients
2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki, recipe follows

Directions
Put the wine, water, bay leaves, parsley and of the

sliced lemons into a large deep skillet and bring to a simmer.

Add the salmon, skin side down. Add more water, if necessary, to cover the salmon.
Cover the skillet and simmer over a low heat until the fish is just cooked
through, about 8 minutes.

Transfer the fish to a plate, cover it and chill it completely in the
refrigerator, about 3 hours.

To serve, peel the skin from the fillet and scrape away any brown flesh. Put the
fish on a serving plate, garnish with scallion and the remaining lemon slices.
Serve with Lemon Mint Tzatziki.

Ingredients

Lemon Mint Tzatziki:

Directions
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt
in the strainer and place it in the refrigerator to drain and thicken for 3 hours.

Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir
together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice,
garlic, zest and mint. Season with salt and pepper, to taste, and serve.

Yield: 1 cup