Cold Poached Salmon

• 3 cups dry white wine
• 1 small onion, chopped
• 3 celery ribs, chopped
• 1 tablespoon whole black peppercorns
• 3 parsley sprigs
• One 3-pound fillet fatty salmon, pin bones removed
• 6 thin lemon slices, for garnish
• 12 thin cucumber slices, for garnish
• 2 cups plain Greek yogurt
• 1/3 cup finely diced seeded cucumber
• 1/4 cup finely diced red onion
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons minced capers
• 3 tablespoons minced cilantro
• 3 tablespoons minced dill
• 1 tablespoon ground cumin
• Kosher salt
• Freshly ground white pepper

1. prepare the salmon In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley.
2. Add 3 inches of water and bring to a boil.
3. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer.
4. Cover and simmer gently over low heat until the salmon is just cooked through, about 8 to 9 minutes.
5. Turn off the heat and let stand for 5 minutes.
6. meanwhile, make the raita In a medium bowl, combine all of the ingredients and mix well.
7. meanwhile, make the raita Using 2 spatulas, carefully transfer the salmon fillet to a large platter.
8. Dab off any white bits and let stand at room temperature for 15 minutes.
9. Cover loosely with plastic wrap and refrigerate until cool.
10. meanwhile, make the raita Garnish the salmon with the lemon and cucumber slices and serve with the raita.

white wine, onion, celery, whole black peppercorns, parsley, salmon, lemon slices, cucumber, yogurt, cucumber, red onion, garlic, lime juice, capers, cilantro, dill, ground cumin, kosher salt, freshly ground white pepper

Taken from www.foodandwine.com/recipes/cold-poached-salmon (may not work)