Source: dLife

Lemon and white wine salmon with a creamy cucumber sauce.

Servings

1 quart cold water
0.25 cup white wine (dry)
2 tbsp fresh lemon juice
1 bay leaves , large
0.25 tsp black peppercorns
8 oz salmon steaks , 2 4-ounce steaks, cut 1-inch thick
0.33 cup plain nonfat yogurt
0.5 tbsp minced garlic
0.25 small cucumber, peeled , coarsely grated
1 scallions , white part plus 1-inch of green, minced
0.5 tbsp fresh cilantro , minced
1 pinch salt
1 pinch black pepper
0.12 tsp cumin seeds
2 cilantro sprigs

1 Mix together the water, wine, lemon juice, bay leaf, and peppercorns in a skillet and place over high heat. Cover and bring to a boil.
2 Place the steaks on the skillet, cover, and turn the heat off. Let stand for 8 minutes or until the salmon is opaque in the thickest part.
3 Use a slotted spatula to put the salmon on a plate. Seal the plate with plastic wrap and refrigerate for at least 1 hour. Discard the liquid.
4 Mix together the yogurt, garlic, cucumber, scallion, salt, pepper, minced cilantro, and cumin seed. Refrigerate until the salmon is ready.
5 Place the salmon on two plates and drizzle the sauce on top. Garnish with the cilantro sprigs.

Best if use a sherry wine.