How To Make Poached Salmon with Cucumber Raita
Serve a classy and satisfying dinner with this poached salmon cooked with a blend of herbs. It’s topped with a yogurt dressing for a refreshing finish.
Serves:
Ingredients
- 1½qtwater
- 1½cupdry white wine
- 3tbspvinegar
- 1onion
- 1carrot
- 9sprigsparsley
- ¾tspdried thyme
- ¼tsppeppercorns
- 3bay leaves
- 3¼tspsalt
- 1cucumber
- 1¾cupsplain yogurt
- 1clovegarlic
- 2tbspfresh mint,chopped
- ¼tspfresh-ground black pepper
- 2lbcenter-cut salmon fillet
- 1tsppaprika
Instructions
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In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2¼ teaspoons of the salt.
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Cover and bring to a boil over high heat.
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Reduce the heat and simmer, partially covered, for 10 minutes.
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Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon of salt. Let sit for 10 minutes.
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With hands, squeeze the cucumber and discard the liquid.
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Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
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Add the fish to the liquid in the pan and bring it back to a simmer.
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Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet.
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Remove the pan from the heat and let the fish sit in the liquid for 2 minutes.
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Transfer to plates and, if desired, remove the skin.
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Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
Nutrition
- Calories: 649.13kcal
- Fat: 34.25g
- Saturated Fat: 9.25g
- Monounsaturated Fat: 9.55g
- Polyunsaturated Fat: 9.04g
- Carbohydrates: 16.03g
- Fiber: 2.10g
- Sugar: 9.24g
- Protein: 51.45g
- Cholesterol: 138.67mg
- Sodium: 2107.59mg
- Calcium: 215.15mg
- Potassium: 1308.05mg
- Iron: 2.48mg
- Vitamin A: 191.31µg
- Vitamin C: 18.61mg
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