Poached Whole Salmon With Pistachio Yogurt

1. 1

   Place the whole salmon in a fish kettle and add cold water, making sure that the water covers all of the fish.

2. 2

   Add the bay leaves, sprigs of fennel, lemon, and peppercorns, and season with sea salt.

3. 3

   Bring to a boil, then turn off the heat and let the salmon cool completely in the water.

4. 4

   Once cooled, pour the water out of the kettle and let the salmon drain free of any water.

5. 5

   Using a paring knife or your fingers, carefully remove the skin from the salmon.

6. 6

   Transfer the salmon to a large serving plate.

7. 7

   Slice the cucumber very thinly (using a mandolin if you have one), and place the thin slices along the center of the length of the fish.

8. 8

   Garnish the rim of the salmon with sprigs of fennel and lemon wedges.

9. 9

   In a bowl, mix together the yogurt, lime zest, and finely ground pistachios.

10. 10

    Serve the salmon with the pistachio yogurt on the side.

* Per serving · 4 servings · Values may vary.