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

1. Combine all poaching liquid ingredients in a medium saucepan.
2. Bring the poaching liquid to a very low simmer and cook 30 minutes.
3. Skim the top as needed to remove any foam from the surface.
4. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets.
5. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
6. 1 English cucumber, unpeeled, roughly chopped
7. Fronds from 1 bunch dill (about 1 cup)
8. 1/2 small red onion
9. 2 large lemons, juiced
10. 1/3 cup mayonnaise
11. 2 tablespoons extra-virgin olive oil
12. 1/3 cup yogurt
13. Salt and freshly ground black pepper
14. Combine first four ingredients in a blender and puree.
15. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
16. 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)