Poached Salmon with Lemon Mint Tzatziki

Ingredients

• 2  bay leaves 
• 2 cups cooking wine dry white
• 1  cucumber english
• 2 sprigs flat-leaf parsley 
• 0.5 teaspoon garlic minced
• 2 teaspoons juice of lemon 
• 0.3 teaspoon lemon zest 
• 2  lemons unpeeled sliced
• 1 cup non-fat yogurt 
• 1 tablespoon mint leaves finely chopped
• 1 teaspoon olive oil 
• 2 pound salmon fillet with skin
• 6 servings salt and pepper 
• 1  scallion thinly sliced
• 2 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sieve

Directions

1. Watch how to make this recipe.
2. Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
3. Add the salmon, skin side down.
4. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
5. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
6. To serve, peel the skin from the fillet and scrape away any brown flesh.
7. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices.
8. Serve with Lemon Mint Tzatziki.
9. Line a strainer with paper towel and put the strainer over a bowl.
10. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
11. Seed and coarsely grate the cucumber.
12. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.