Recipe courtesy of Dave Lieberman
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
10 min
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
  • Water
  • Salt
  • Black peppercorns
  • 4 (6 to 8-ounce) center cut, skinless, salmon fillets

Directions

Watch how to make this recipe.

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.

For the cucumber sauce:

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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