Poached Salmon with Lemon Mint Tzatziki

Name: Poached Salmon with Lemon Mint Tzatziki
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT3H18M0.000S
Yield: 6 servings
Ingredients: 2 cups dry white wine; 2 cups water; 2 bay leaves; 2 sprigs flat-leaf parsley; 2 lemons, unpeeled, sliced; 1 (2 pound) salmon fillet with skin; 1 scallion, top only, thinly sliced; 1 cup Lemon Mint Tzatziki, recipe follows; 1 cup non-fat yogurt; 1 English cucumber; 1 teaspoon olive oil; 2 teaspoons lemon juice; 1/2 teaspoon minced garlic; 1/4 teaspoon lemon zest; 1 tablespoon finely chopped mint leaves; Salt and pepper

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Level: Easy
Total: 3 hr 18 min

Prep: 10 min
Inactive: 3 hr
Cook: 8 min

Yield: 6 servings

Level: Easy
Total: 3 hr 18 min

Prep: 10 min
Inactive: 3 hr
Cook: 8 min

Yield: 6 servings

Ingredients

2 cups dry white wine

2 cups water

2 bay leaves

2 sprigs flat-leaf parsley

2 lemons, unpeeled, sliced

1 (2 pound) salmon fillet with skin

1 scallion, top only, thinly sliced

1 cup Lemon Mint Tzatziki, recipe follows

Lemon Mint Tzatziki:

1 cup non-fat yogurt

1 English cucumber

1 teaspoon olive oil

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/4 teaspoon lemon zest

1 tablespoon finely chopped mint leaves

Salt and pepper

Directions

Watch how to make this recipe.

Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.

Lemon Mint Tzatziki:

Yield: 1 cup

Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.