Poached Salmon with Lemon Mint Tzatziki
- 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
- Lemon Mint Tzatziki:
- 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
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.Lemon Mint Tzatziki:
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
2005, Ellie Krieger, All Rights Reserved
Recipe courtesy of Rachael Ray
Recipe courtesy of Tom Pizzica