Orange Marmalade From Spain
Gently poach a large salmon fillet in water, wine, and aromatics then chill it and serve it with a creamy, flavor-packed yogurt sauce for an elegant dinner.
INGREDIENT :
Salmon
- 3 cups dry white wine
- 1 small onion, chopped
- 3 celery ribs, chopped
- 1 tablespoon whole black peppercorns
- 3 parsley sprigs
- 1 (3-pound) fillet fatty salmon, pin bones removed
- 6 thin lemon slices, for garnish
- 12 thin cucumber slices, for garnish
- 1 tablespoon kosher salt, plus more as needed
Cumin yogurt sauce
- 2 cups plain Greek yogurt
- 1/3 cup cucumber, seeded and finely diced
- 1/4 cup red onion, finely diced
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 3 tablespoons capers, minced
- 3 tablespoons minced cilantro
- 3 tablespoons minced dill
- 1 tablespoon ground cumin
- Kosher salt
- Freshly ground white pepper
RECIPE DIRECTION :
Prepare the salmon
- Gather your ingredients.
- In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns, salt, and parsley.
- 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.
Make the yogurt sauce
- In a medium bowl, combine all of the cumin yogurt sauce ingredients and mix well.
- 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.
- Season salmon with salt and garnish with the lemon and cucumber slices. Serve it with the cumin yogurt sauce.
