Poached Salmon with Tzatziki
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. It can be made ahead of time so it’s perfect for dinner parties without worrying about the hassle of last minute coordination. Serve with Asparagus & Tomato Salad.
- Prep Time: 30 Minutes
- Cook Time: 10 Minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
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 Tbsp fresh dill chopped
- pinch sea salt
- pinch black pepper
- Make the tzatziki. 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 yogurt in a bowl and mix in cucumber, lemon juice, dill, sea salt, and black pepper.
- Cook 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 and add sea salt to taste. Happy Eating! Beckie
- 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.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Salmon, Poached Salmon, Gluten Free, Low Carb, Keto, Pescatarian, Fish, Seafood, Holidays, Christmas, Easter