Poached Salmon With Lemon Mint Tzatziki Recipes

POACHED SALMON WITH LEMON CRISPS AND MEYER LEMON CREAM

Steps:

• For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1.
• Remove the portions with a spatula and chill until service. See Chef's Note 2.
• For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.;
• For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.;
• For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.

POACHED SALMON WITH LEMON MINT TZATZIKI

Steps:

• Salmon:.
• 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.
• 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.
• Sauce:.
• 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.
• 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.
• Sauce will keep 3 days in airtight container in fridge.