Dad's Poached Salmon with Cucumber Sauce
- Level: Intermediate
- Yield: 4 servings
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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
Directions
- 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.