Poached Salmon with Cucumber Raita

Name: Poached Salmon with Cucumber Raita
Yield: 4
Ingredients: 1 1/2 qt. water; 1 1/2 c. dry white wine; 3 tbsp. vinegar; 1 onion; 1 carrot; 9 sprigs parsley; 3/4 tsp. dried thyme; 1/4 tsp. peppercorns; 3 bay leaves; 3 1/4 tsp. salt; 1 cucumber; 1 3/4 c. plain yogurt; 1 clove garlic; 2 tbsp. Chopped fresh mint; 1/4 tsp. fresh-ground black pepper; 2 lb. center-cut salmon fillet; tsp. paprika

Published: Sep 3, 2008

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Poaching results in perfectly moist fish. The accompanying yogurt raita in this recipe is a classic accompaniment with an Indian flair.

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Ingredients

1 1/2 qt. water
1 1/2 cups dry white wine
3 Tbsp. vinegar
1 onion
1 carrot
9 sprigs parsley
3/4 tsp. dried thyme
1/4 tsp. peppercorns
3 bay leaves
3 1/4 tsp. salt
1 cucumber
1 3/4 cups plain yogurt
1 clove garlic
2 Tbsp. Chopped fresh mint
1/4 tsp. fresh-ground black pepper
2 lb. center-cut salmon fillet
tsp. paprika

Directions

1. Step 1In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
2. Step 2Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your 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.
3. Step 3Add the fish to the liquid in the pan and bring 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 you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
4. Step 4Wine Recommendation: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand.