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.
In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2¼ teaspoons of the salt.
Cover and bring to a boil over high heat.
Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon of salt. Let sit for 10 minutes.
With hands, squeeze the cucumber and discard the liquid.
Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
Add the fish to the liquid in the pan and bring it back to a simmer.
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.
Remove the pan from the heat and let the fish sit in the liquid for 2 minutes.
Transfer to plates and, if desired, remove the skin.
Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
- 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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