Dad's Poached Salmon with Cucumber Sauce (Dave Lieberman) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
Directions:
1. For the poaching liquid:
2. 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.
3. For the cucumber sauce:
4. 1 English cucumber, unpeeled, roughly chopped
5. Fronds from 1 bunch dill (about 1 cup)
6. 1/2 small red onion
7. 2 large lemons, juiced
8. 1/3 cup mayonnaise
9. 2 tablespoons extra-virgin olive oil
10. 1/3 cup yogurt
11. Salt and freshly ground black pepper
12. 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.
13. Serve poached salmon with side of sauce.
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