Poached Salmon with Lemon Mint Tzatziki

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.

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

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