Poached Salmon With Lemon Mint Tzatziki Recipe

Name: Poached Salmon With Lemon Mint Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white wine; 4 cups water; 2 bay leaves; 2 sprigs fresh flat leaf parsley; 2 lemons, thinly sliced; 2 lbs skin on salmon fillets, pin bones removed; 1 scallion, thinly sliced (green part only); Tzatziki sauce; 1 cup plain nonfat yogurt or 3/4 cup plain Greek yogurt; 1/2 large English cucumber, seeded; 1 teaspoon olive oil; 2 teaspoons fresh lemon juice; 1/4 teaspoon finely grated lemon zest; 1/2 teaspoon minced garlic; 1 tablespoon finely chopped of fresh mint; salt and pepper

Servings: persons

2 cups dry white wine
4 cups water
2 bay leaves
2 sprigs fresh flat leaf parsley
2 lemons, thinly sliced
2 lbs skin on salmon fillets, pin bones removed
1 scallion, thinly sliced (green part only)
Tzatziki sauce
1 cup plain nonfat yogurt or 3/4 cup plain Greek yogurt
1/2 large English cucumber, seeded
1 teaspoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/2 teaspoon minced garlic
1 tablespoon finely chopped of fresh mint
salt and pepper

1
Salmon:
2
Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
3
Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
4
Sauce:
5
If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
6
In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
7
Sauce will keep 3 days in airtight container in fridge.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups dry white wine, 4 cups water, 2 bay leaves, 2 sprigs fresh flat leaf parsley, and more.

Yes, Poached Salmon With Lemon Mint Tzatziki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Salmon With Lemon Mint Tzatziki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions