Poached salmon with lemon mint tzatziki

  • Preparation Time10 mins
  • Cooking Time8 mins
  • Serves6
  • DifficultyEasy

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.

Other recipes with salmon

Other recipes with lemon