Food Network: Dad's Poached Salmon with Cucumber Sauce

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Dad's Poached Salmon with Cucumber Sauce
Recipe courtesy Dave Lieberman

Ingredients
For the poaching liquid:
Fish head and bones
Few stalks celery, sliced, if desired
1/2 pound carrots, peeled, sliced, if desired
1 small bunch parsley
2 cups dry white wine
Water
Salt
Black peppercorns

4 (6 to 8-ounce) center cut, skinless, salmon fillets

Instructions
Combine all poaching liquid ingredients in a medium
saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes.
Skim the top as needed to remove any foam from the surface. Lay some cheesecloth
over the top of the poaching liquid, making a bed for the fillets. Submerge salmon
in poaching liquid and cook for 8 to 10 minutes.

For the cucumber sauce:
1 English cucumber, unpeeled, roughly chopped

Fronds from 1 bunch dill (about 1 cup)
1/2 small red onion
2 large lemons, juiced
1/3 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/3 cup yogurt
Salt and freshly ground black pepper

Combine first four ingredients in a blender and puree. Gradually blend in
mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.

Serve poached salmon with side of sauce.