Citrus-Poached Salmon with Cucumber-Yogurt Sauce
Serves 4-6
1-1/2 cups dry white wine
3 cups water
Juice of 1/2 lemon
Juice of 1/2 orange
1/2 lemon, sliced
1/2 orange, sliced
Few sprigs parsley
Few sprigs dill
Cucumber-Yogurt Sauce (recipe below)
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Place all the ingredients except salmon, salt and sauce in a large skillet (a straight-sided one works well for poaching) and bring to a simmer.
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Season the salmon pieces with sea salt to taste. Gently transfer the salmon pieces to the pan, skin side down, beginning with the thickest piece and ending with the thinnest. Cover the skillet and simmer over very low heat until the salmon is just cooked through, about 5-6 minutes. Do not boil.
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Transfer the salmon to a serving platter by removing the thinnest piece first and the thickest piece last. Allow to cool slightly and serve immediately with cucumber-yogurt sauce or cover and refrigerate until ready to serve.
Cucumber-Yogurt Sauce
3/4 cup of Greek yogurt
1/2 cup grated unpeeled cucumber, preferably one with small to no seeds such as Persian, Japanese or English
2 Tablespoons chopped fresh dill or mint
2 teaspoons capers
1 teaspoon unseasoned rice vinegar
Combine all ingredients in a small serving bowl. Cover and chill until cold.
