Poached Salmon with Cucumber Raita
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Poached Salmon with Cucumber Raita
| Sun, 06-15-2008 - 9:36am |
Poached Salmon Steaks with Cucumber Raita



Poached salmon is perfect for a Yom Kippur Celebration.

Serving: 8
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Serving: 8
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
For the Salmon:
4 cups water
About 2 tablespoons salt
8 (6-ounce) salmon steaks, about 1/2 inch thick
For the Cucumber Raita:
3 cups (24 ounces) plain yogurt
About 1 teaspoon ground cumin
About 1/2 teaspoon salt
Ground white pepper
3 medium cucumbers, peeled, seeded, and diced
4 cups water
About 2 tablespoons salt
8 (6-ounce) salmon steaks, about 1/2 inch thick
For the Cucumber Raita:
3 cups (24 ounces) plain yogurt
About 1 teaspoon ground cumin
About 1/2 teaspoon salt
Ground white pepper
3 medium cucumbers, peeled, seeded, and diced
For the Salmon:
1. In a large skillet over high heat, bring the water and salt to a boil.
2. Add 4 of the fish steaks, reduce the heat to low, cover, and simmer until the fish is tender, 6 to 8 minutes. Remove the steaks with a wide spatula. Repeat with the remaining steaks. Refrigerate until chilled. Serve accompanied by cucumber raita or herb mayonnaise.
For the Cucumber Raita:
1. Combine the yogurt, cumin, salt, and pepper. Stir in the cucumbers. Cover and chill for at least 1 hour.
1. In a large skillet over high heat, bring the water and salt to a boil.
2. Add 4 of the fish steaks, reduce the heat to low, cover, and simmer until the fish is tender, 6 to 8 minutes. Remove the steaks with a wide spatula. Repeat with the remaining steaks. Refrigerate until chilled. Serve accompanied by cucumber raita or herb mayonnaise.
For the Cucumber Raita:
1. Combine the yogurt, cumin, salt, and pepper. Stir in the cucumbers. Cover and chill for at least 1 hour.


