Ellie Kreiger'S Cold Poached Salmon With Tzatziki Sauce

1. 1

   Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.

2. 2

   Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.

3. 3

   Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.

4. 4

   To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.