Dad's Poached Salmon with Cucumber Sauce

Recipe courtesy Dave Lieberman
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

FOR THE POACHING LIQUID:
  • 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
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Directions

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.
1 English cucumber, unpeeled, roughly chopped
Fronds from 1 bunch dill (about 1 cup)
1/2 small red onion
2 large lemons, juiced
1/3 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/3 cup yogurt
Salt and freshly ground black pepper

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.

Serve poached salmon with side of sauce.

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