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Poached Salmon with Cucumber Raita

Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


    •    3 bay leaves
    •    3 1/4 tsp salt
    •    1 onion, sliced
    •    1 carrot, sliced
    •    1/8 tsp paprika
    •    3 tbsps vinegar
    •    9 sprigs parsley
    •    1 1/2 quarts water
    •    3/4 tsp dried thyme
    •    1/4 tsp peppercorns
    •    1 clove garlic, minced
    •    1 3/4 cups plain yogurt
    •    1 1/2 cups dry white wine
    •    2 tbsps chopped fresh mint
    •    1/4 tsp fresh-ground black pepper
    •    1 cucumber, peeled, seeded and grated
    •    2 pounds center-cut salmon fillet, cut into 4 pieces


  1. In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
  2. Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
  3. Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.

This great family recipe is thanks to FOOD & WINE at


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