This poached salmon with tzatziki-style cucumber sauce is a light and healthy supper perfect for summer.
Author: Adapted from Julia Child's "The Way to Cook" (1989)
Yield: 4 to 6 servings
Red or white wine vinegar
1¼ pounds salmon filet
1 cucumber, diced
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon wine vinegar
1 cup sour cream (I used ½ light sour cream and ½ Greek yogurt)
2-3 tablespoons chopped fresh dill
For the poached salmon:
Measure 3 inches of water into a wide-rimmed saucepan. Add 1½ teaspoons salt and 3 tablespoons wine vinegar for every quart of water. Bring to a boil.
Add the salmon. Bring to just below a simmer and cook for about 6 minutes until done. According to Julia Child "Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy. It should still be juicy. Fish that is resistant and flaky is overdone - too bad!"
Remove the salmon with a slotted spatula and transfer to a paper towel-lined plate to absorb the extra water.
Transfer to a serving platter or plates and serve with the cucumber sauce.
For the cucumber sauce:
Put the cucumber in a bowl and toss with the salt, sugar, and vinegar.
Let stand for about 5 minutes, then mix in the sour cream.
Season to taste and fold in the dill. (May be made a few hours in advance and refrigerated).
Gluten free, Kosher dairy
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/julia-childs-poached-salmon-with-cucumber-sauce/