From the Williams-Sonoma Fresh and Light cookbook
Prep Time: 20 Minutes, plus 3 hours for chilling (optional, in my opinon)
2 teaspoons curry powder
6 salmon fillets, about 5 oz each
1 large cucumber, peeled, seeded, and chopped
1 cup chopped red opinion
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint, plus sprigs for garnish
1 teaspoon ground cumin
salt and ground pepper to taste
Fill a shallow, wide saute pan three-fourths full with water and add 1 teaspoon of the curry powder. Bring to a boil over high heat. Add the salmon, turn off the heat, and let stand for 8 minutes. Turn and continue to let stand until salmon is opaque throughout, about 5 minutes longer. Using a slotted spatula, transfer the salmon fillets to individual plates. Cover and chill for 3-6 hours.
Meanwhile in a small bowl, stir together the remaining 1 teaspoon curry, the cucumber, red onion, yogurt, cilantro, chopped mint and cumin. Season with salt and pepper. Cover and refridgerate until serving.
To serve, spoon the raita over the salmon fillets, dividing it evenly.
Notes:
Raita is a traditional Indian salad of vegetables and yogurt, served as a cooling condiment alongside curries. Here it tops fillets of poached salmon in freshing spring or summertime main course.
For the most flavorful and moist fish, poach the salmon in hot, not boiling water. Cooking at too high a temperature will cause the proteins in the fish to toughen and the flesh to dry out.
Bon appetit!
Poached Salmon with Cucumber Raita
