Recipe courtesy of Ellie Krieger
Episode: Cool Food
Print
Total:
3 hr 18 min
Prep:
10 min
Inactive:
3 hr
Cook:
8 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
3 hr 18 min
Prep:
10 min
Inactive:
3 hr
Cook:
8 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 cups dry white wine
  • 2 cups water
  • 2 bay leaves
  • 2 sprigs flat-leaf parsley
  • 2 lemons, unpeeled, sliced
  • 1 (2 pound) salmon fillet with skin
  • 1 scallion, top only, thinly sliced
  • 1 cup Lemon Mint Tzatziki, recipe follows
Lemon Mint Tzatziki:
  • 1 cup non-fat yogurt
  • 1 English cucumber
  • 1 teaspoon olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon lemon zest
  • 1 tablespoon finely chopped mint leaves
  • Salt and pepper

Directions

Watch how to make this recipe.

Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.

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.

Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.

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. Serve with Lemon Mint Tzatziki.

Lemon Mint Tzatziki:

Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.

Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

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