1 Video | Photo: Poached Salmon with Lemon Mint Tzatziki Recipe
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
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By unfahsprey_10866583
Jacksonville, FL
on March 07, 2011
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My husband, who doesn't like salmon, really enjoyed this. Coming from a Greek heritage, I was impressed with how good the tzatziki was, especially witn nonfat Greek yogurt and only a smidge of olive oil. This is a really elegant meal, and I love that it isn't served hot. This will be added to our rotation of easy weeknight meals.
By jennafaith1
on December 07, 2010
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Delicious! I took the advice from other reviews by marinating the salmon with a little bit of salt and adding some peppercorns to the liquid, and it came out so wonderfully! Although the sauce is meant for the summer, it's also a good dish to serve during Thanksgiving, which was exactly what I did this year because my husband's family isn't really into the whole American Thanksgiving feast. Be sure to cook the salmon ACCORDING to the time indicated in the recipe, or else it'd be overcooked.
By sharon_morton_5...
Boise, ID
on August 22, 2010
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Another great recipe. Loved this one. It was so refreshing. Would be perfect for brunch.
Read all 31 reviews