Andrew Zimmern’s Kitchen Adventures
Boiling 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 ZimmernSlideshow:Great Ideas for 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
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
Freshly ground white pepper
How to Make It
Step 1 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.
Step 2 meanwhile, make the raita
In a medium bowl, combine all of the ingredients and mix well.
Step 3 meanwhile, make the raita
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.
Step 4 meanwhile, make the raita
Garnish the salmon with the lemon and cucumber slices and serve with the raita.
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