Ingredients
For the Sauce
2 small “Persian” or “Israeli” cucumbers, roughly grated
½ cup yogurt (preferably Greek style yogurt, such as Chobani or Fage)
½ cup mayonnaise
1 medium-sized lemon of juice (about 2 tsp juice)
¼ tsp ground pepper
For the Salmon
6 large shallots, quartered (no need to remove the peels)
½ bunch celery, roughly chopped
1 small bunch carrots, roughly chopped
2 ½ lbs (About) salmon fillet, cut into individual portions
Salt and Pepper
Directions
For the Sauce
1
In a small bowl, combine all ingredients and stir to combine. Refrigerate until ready to use.
For the Salmon
2
Place shallots, celery and carrots in a deep pot large enough to comfortably fit the piece of salmon. Cover the vegetables by about 2 inches of water, season generously with salt and pepper and bring to a boil over high heat. Reduce the heat to a simmer then slide in the salmon and poach 15 minutes for medium. Remove the fillets with a slotted spatula and serve with the reserved cucumber sauce.
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Ingredients
For the Sauce
2 small “Persian” or “Israeli” cucumbers, roughly grated
½ cup yogurt (preferably Greek style yogurt, such as Chobani or Fage)
½ cup mayonnaise
1 medium-sized lemon of juice (about 2 tsp juice)
¼ tsp ground pepper
For the Salmon
6 large shallots, quartered (no need to remove the peels)
½ bunch celery, roughly chopped
1 small bunch carrots, roughly chopped
2 ½ lbs (About) salmon fillet, cut into individual portions
Salt and Pepper