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Andrew Zimmern’s Kitchen AdventuresBoiling Water 101 was a class I taught for 10 years at a local school in Minnesota. This recipe was one I designed to teach a basic skill but also deliver complex flavors and serve as a touchstone for family meals or entertaining. You really need to practice braising/poaching/blanching as often as you can because wet-heat cooking is much more subtle than dry-heat cooking but so much easier. Recipes like this will change your outlook on cooking for sure. Get wet! —Andrew Zimmern Slideshow: Great Ideas for Salmon 

May 2012


Credit: © Stephanie Meyer

Recipe Summary

30 mins
1 hr 30 mins
8 to 10


cumin raita


prepare the salmon
  • In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns 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. Turn off the heat and let stand for 5 minutes.

meanwhile, make the raita
  • In a medium bowl, combine all of the ingredients and mix well.

  • Using 2 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.

  • Garnish the salmon with the lemon and cucumber slices and serve with the raita.