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Cool Poached Salmon with Lemon & Mint Tzatizki

Cool Poached Salmon with Lemon & Mint Tzatizki

 
This as a very elegant, simple, warm weather meal – lunch or dinner. It is basically a do-ahead success from the get go! Add a simple side salad of mixed baby greens with Arugula, a sprinkle of feta cheese, “Craisins”, and a drizzle of good quality olive oil and balsamic vinegar.

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).

Photo courtesy of: www.drodd.com

Ingredients:

  • 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

Directions:

  1. Put the wine, water, bay leaves, parsley and half of the sliced lemons into a large deep skillet and bring to a simmer.
  2. 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.
  3. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
  4. 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.
  5. Serve with Lemon Mint Tzatziki.

Directions for Lemon Mint Tzatziki:

  1. Line a strainer with paper towel and put the strainer over a bowl.
  2. Put the yogurt in the strainer and place in the refrigerator to drain and thicken for 3 hours.
  3. Seed and coarsely grate the cucumber. Drain it well.
  4. In a medium bowl, stir together the thickened yogurt and olive oil.
  5. 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.

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