Ingredients

• Fish head and bones
• Few stalks celery, sliced, if desired
• 1/2 pound carrots, peeled, sliced, if desired
• 1 small bunch parsley
• 2 cups dry white wine
• Water
• Salt
• Black peppercorns
• 4 (6 to 8-ounce) center cut, skinless, salmon fillets

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Instructions

1. Watch how to make this recipe.
2. Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
3. 1 English cucumber, unpeeled, roughly chopped
4. Fronds from 1 bunch dill (about 1 cup)
5. 1/2 small red onion
6. 2 large lemons, juiced
7. 1/3 cup mayonnaise
8. 2 tablespoons extra-virgin olive oil
9. 1/3 cup yogurt
10. Salt and freshly ground black pepper
11. Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
12. Serve poached salmon with side of sauce.