Dad's Poached Salmon with Cucumber Sauce

Name: Dad's Poached Salmon with Cucumber Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Dad's Poached Salmon with Cucumber Sauce

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Level: Intermediate
Yield: 4 servings

Total: 50 min
Prep: 10 min
Cook: 40 min

Level: Intermediate
Yield: 4 servings

Total: 50 min
Prep: 10 min
Cook: 40 min

Ingredients

For the poaching liquid:

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

Directions

Watch how to make this recipe.

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.

For the cucumber sauce:

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.