Cold Poached Salmon

Andrew Zimmern’s Kitchen Adventures Boiling Water 101 changed into a class I taught for 10 years at a local faculty in Minnesota. This salmon recipe was one I designed to train a basic skill but additionally supply complex flavors and function a touchstone for the circle of relatives food or exciting. You actually need to practice braising/poaching/blanching as often as you can because wet-heat cooking is a great deal more subtle than dry-heat cooking however so much less complicated. Recipes like this will trade your outlook on cooking for sure. Get wet! —Andrew Zimmern Slideshow: Great Ideas for Salmon

3 cups dry white wine 1 small onion, chopped 3 celery ribs, chopped 1 tablespoon whole black peppercorns 3 parsley sprigs One 3-pound fillet fatty salmon, pin bones removed 6 thin lemon slices, for garnish 12 thin cucumber slices, for garnish
2 cups plain Greek yogurt 1/3 cup finely diced seeded cucumber 1/4 cup finely diced red onion 1 garlic clove, minced 2 tablespoons fresh lime juice 3 tablespoons minced capers 3 tablespoons minced cilantro 3 tablespoons minced dill 1 tablespoon ground cumin Kosher salt Freshly ground white pepper

How to Make It
Step 1    prepare the salmon
In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns, and parsley. Add 3 inches of water and bring to a boil. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through about 8 to 9 minutes. Turn off the heat and let stand for 5 minutes.

Step 2    meanwhile, make the raita
In a medium bowl, combine all of the ingredients and mix well.

Step 3    meanwhile, make the raita
Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool.

Step 4    meanwhile, make the raita
Garnish the salmon with the lemon and cucumber slices and serve with the raita.