Poached salmon with lemon mint tzatziki

  • For the poached salmon
  • 500ml dry white wine
  • 500ml water
  • 2 bay leaves
  • 2 sprigs flat-leaf parsley
  • 2 lemons, unpeeled, sliced
  • 1 spring onion, top only, thinly sliced
  • 1/4 tsp lemon zest
  • 1 (900g) salmon fillet with skin
  • 250ml lemon mint tzatziki, recipe follows
  • For the lemon mint tzatziki
  • 250ml low fat yoghurt
  • 1 cucumber
  • 1 tsp olive oil
  • 2 tsps lemon juice
  • 1/2 tsp minced garlic
  • 1/4 tsp lemon zest
  • 1 tbsps finely chopped mint leaves
  • Salt and pepper
For the poached salmon:
1) Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep frying pan and bring to a simmer.

2) Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the pan and simmer over a low heat until the fish is just cooked through, about 8 minutes.

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

4) To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with spring onion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.

For the lemon mint tzatziki:
1) 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.

2) 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.

3) Season with salt and pepper, to taste, and serve.

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