Ellie Kreiger'S Cold Poached Salmon With Tzatziki Sauce

• 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

1. Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
2. 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.
3. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
4. 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.

white wine, water, bay leaves, parsley, lemons, salmon fillet, scallion, lemon mint tzatziki

Taken from www.epicurious.com/recipes/member/views/ellie-kreigers-cold-poached-salmon-with-tzatziki-sauce-51749351 (may not work)