Wine Pairing: A perfect pairing for this dish would be the 2015 Stella Mosca Vermentino La Cala (750ml, $14.99) or a Neal Ellis Sauvignon Blanc (750ml, $16.99).
- 2 cups dry white wine
- 2 cups water
- 2 bay leaves
- 2 sprigs flat-leafed parsley
- 2 lemons, unpeeled, sliced into 1/4 in. rounds
- 1 (2lb.) salmon fillet with skin
- 1 scallion, top only, thinly sliced
- 1 cup Lemon Mint Tztziki (recipe follows)
Lemon Mint Tzatziki:
- 1 cup Greek yogurt
- 1 English cucumber
- 1 tsp. olive oil
- 2 tsp. lemon juice
- 1/2 tsp. minced garlic
- 1/4 tsp. lemon zest
- 1 Tbsp. finely chopped mint leaves
- 1 tsp. finely chopped fresh dill
- Salt and pepper to taste
- Put the wine, water, bay leaves, parsley and half 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.
Directions for Lemon Mint Tzatziki:
- Line a strainer with paper towel and put the strainer over a bowl.
- Put the yogurt in the strainer and place 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 paper, to taste, and serve.
*Salmon steaks can be substituted but you will probably need a little more liquid and cook time will be a little longer.
This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.