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
- 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.
- 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.
- 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
white wine, water, bay leaves, parsley, lemons, salmon fillet, scallion, lemon mint tzatziki, nonfat yogurt, cucumber, olive oil, lemon juice, garlic, lemon zest, mint leaves, salt
Taken from www.foodnetwork.com/recipes/ellie-krieger/poached-salmon-with-lemon-mint-tzatziki-recipe.html (may not work)