Poached Salmon With Yogurt-Borage Raita

• 8 ounces plain yogurt
• 2 tablespoons mayonnaise
• 1 medium cucumber, peeled seeded and very finely diced
• 10 fresh mint leaves, finely chopped
• 1 teaspoon curry powder
• salt
• 1 tablespoon lemon juice
• 12 cup borage fresh edible flower
• 1 cup white wine
• 1 bay leaf
• 2 scallions, whole
• 1 cup water
• 12 bunch parsley, tied with string
• 4 -8 ounces salmon steaks

1. Raita:.
2. In a medium bowl mix yogurt, mayonnaise, cucumber, mint, curry powder, salt and lemon juice.
3. Stir in flowers just before serving.
4. This can be made up to 8 hours ahead.
5. Salmon:.
6. In a large saucepan, combine the wine, bay leaf, scallions, water and parsley.
7. Bring to a simmer (do not boil).
8. Wrap the salmon steaks in cheesecloth and gently lower into simmering liquid.
9. Simmer 10 to 12 minutes, or until fish turns pink and flaky.
10. Transfer the salmon steaks to a serving platter and drain liquid.
11. Top each steak with raita and fresh borage flowers.

yogurt, mayonnaise, cucumber, mint, curry powder, salt, lemon juice, flower, white wine, bay leaf, scallions, water, parsley, salmon

Taken from www.food.com/recipe/poached-salmon-with-yogurt-borage-raita-237614 (may not work)