Cold Poached Salmon with Cumin Yogurt Sauce

Ingredients

• 3 cups dry white wine
• 1 small onion, chopped
• 3 celery ribs, chopped
• 1 tablespoon whole black peppercorns
• 3 parsley sprigs
• One 3-pound fillet fatty salmon, pin bones removed
• 6 thin lemon slices, for garnish
• 12 thin cucumber slices, for garnish
• 1 tablespoon kosher salt
• 2 cups plain Greek yogurt
• 1/3 cup finely diced seeded cucumber
• 1/4 cup finely diced red onion
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons minced capers
• 3 tablespoons minced cilantro
• 3 tablespoons minced dill
• 1 tablespoon ground cumin
• Kosher salt
• Freshly ground white pepper

Steps

1. Prepare the salmon: Gather your ingredients.
2. In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns, salt, and parsley.
3. Add 3 inches of water and bring to a boil. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through, about 8 to 9 minutes.
4. Make the yogurt sauce: In a medium bowl, combine all of the cumin yogurt sauce ingredients and mix well.
5. Using two spatulas, carefully transfer the salmon fillet to a large platter. Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool.
6. Season salmon with salt and garnish with the lemon and cucumber slices. Serve it with the cumin yogurt sauce.