This easy poached salmon recipe is cooked in white wine and lemons and served with a cold chunky tzatziki sauce (cucumber yogurt dill sauce).
Make Poached Salmon with Tzatziki Sauce In Advance
This poached salmon recipe is an easy and light dish that is best served cold.
Poached salmon with cold Tzatziki sauce can be made ahead of time. It's perfect for brunch, dinner parties, or holidays without worrying about the hassle of last minute cooking and coordination.
Tzatziki Sauce For Poached Salmon
Tzatziki sauce is a traditional Middle Eastern side dish recipe made from strained full fat Greek yogurt, chunky cucumbers, lemon, and dill and/or mint.
De-seed and grate the cucumber for a smooth tzatziki sauce for poached salmon. I prefer my tzatziki sauce chunky and de-seed and dice the cucumber. This gives it more of a side dish feel.
Use english cucumbers for the sauce for poached salmon. Hot house (AKA English) cucumbers have fewer seeds and are also less bitter.
Remove cucumber seeds by cutting in half lengthwise and running a teaspoon gently down the middle of the cucumber. Leave the skin on the cucumber for texture, flavor, and color for the sauce.
Tips For Making Poached Salmon And Tzatziki Sauce
Watching calories? Use a low-fat or non-fat yogurt for the tzatziki sauce, but strain off the liquid. It will have more liquid (whey) than Greek or full-fat yogurt.
Use cheesecloth, coffee filters, or paper towels in a regular strainer if you don't have a fine mesh strainer to strain the whey liquid out of the yogurt,. Hold it in place with a large rubber band around the rim if needed.
Don't know what to do with the whey liquid that is strained from the yogurt? Drink it - bottoms up!
Don't have time to strain the yogurt? Do the best you can - even 10 minutes will help. Worst case scenario: you don't have time to strain it so it's a little waterier than usual.
Poached Salmon with Tzatziki Sauce
EatSimpleFood.com
Salmon Poached in white wine and lemons and served with a refreshing cucumber yogurt sauce. This is a light dish / recipe that is served cold.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List Salmon:
- 2lb salmon fillets (6 five ounce pieces) skin on, pin bones removed
- 2 cups white wine
- 3 cups (or more) water
- 2 bay leaves
- 2 lemons, sliced
Ingredient List Tzatziki:
- 2 cups whole milk Greek yogurt, strained
- 1 large cucumber, seeded & finely diced
- 2 tsp fresh lemon juice
- 1 tablespoon fresh dill chopped
- pinch salt
- pinch black pepper
Instructions
Make the tzatziki sauce:
- Place the yogurt in a cheesecloth fine mesh strainer
over a bowl and place in the refrigerator for at least 30 minutes. Take out of refrigerator and throw out the liquid whey in the bowl (or drink it if you like sour goodness!).
- Place the strained yogurt in a bowl and mix in cucumber, lemon juice, dill, salt, and pepper.
over a bowl and place in the refrigerator for at least 30 minutes. Take out of refrigerator and throw out the liquid whey in the bowl (or drink it if you like sour goodness!). Poach the salmon:
- Bring white wine, bay leaves, lemon slices, and water to a simmer in a deep and wide cooking pan.
- Add the salmon (skin side down) and cook covered for ~5-7 minutes, or until desired doneness. The salmon should be covered in liquid, so add more water if needed.
- You are not serving this right away and want it to be cold/room temperature when you do. The salmon will continue to cook as it cools down so you can take it out before it's completely done if you're comfortable with that. Place on a plate and put in the refrigerator.
- Serve poached salmon with tzatziki sauce and add salt to taste.
Notes
- Don't have time to strain the yogurt? Do the best you can - even 10 minutes will help. Worst case scenario: you don't have time to strain it so it's a little waterier than usual.
- Don't have a fine mesh strainer or cheesecloth? Use a regular strainer lined with paper towels.
Things In My Kitchen:
- Fine Mesh Strainer for strainer the yogurt. No cheesecloth is needed.
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Serving Suggestion
Looking for a sauce for poached salmon that isn't tzatziki? Cool, check out these sauces and dips that can be eaten with poached salmon.
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