Dad's Poached Salmon with Cucumber Sauce
- 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
- 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.
- 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.
bones, stalks celery, carrots, parsley, white wine, water, salt, black peppercorns, center
Taken from www.foodnetwork.com/recipes/dave-lieberman/dads-poached-salmon-with-cucumber-sauce-recipe.html (may not work)