Recipes Cold Poached Salmon with Cumin Yogurt Sauce 5.0 (2,315) Add your rating & review Andrew Zimmern taught this recipe in Boiling Water 101, a class he taught for 10 years at a school in Minnesota. He developed this recipe to teach a basic skill that also delivers complex flavors. It's an excellent touchstone for family meals or entertaining. The technique is simple: Simmer the salmon in water seasoned with wine, onion, celery, peppercorns and parsley, then let it sit while it finishes cooking. He serves it with sliced cucumber and lemon, and a cumin yogurt sauce. Slideshow: Great Ideas for Salmon By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on September 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Stephanie Meyer Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 to 10 Ingredients salmon 3 cups dry white wine 1 small onion, chopped 3 celery ribs, chopped 1 tablespoon whole black peppercorns 3 parsley sprigs One 3-pound fillet fatty salmon, pin bones removed 6 thin lemon slices, for garnish 12 thin cucumber slices, for garnish cumin yogurt sauce 2 cups plain Greek yogurt 1/3 cup finely diced seeded cucumber 1/4 cup finely diced red onion 1 garlic clove, minced 2 tablespoons fresh lime juice 3 tablespoons minced capers 3 tablespoons minced cilantro 3 tablespoons minced dill 1 tablespoon ground cumin Kosher salt Freshly ground white pepper Directions 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. Make the Yogurt Sauce In a medium bowl, combine all of the raita 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 salmon with the lemon and cucumber slices and serve with the raita. Rate it Print