Yogurt, or variations thereof, is widely used in Middle Eastern, Mediterranean, and Central Asian cuisine, often providing a nice, soft tang to a spiced dish. But yogurt is far too often overlooked as an ingredient in American kitchens, and we think it’s time for that to change. Enter the poached whole salmon with pistachio yogurt.
To make this recipe, you’re going to need a fish kettle, as a whole salmon is typically a fairly large fish. Alternatively, you can cut up the salmon and poach it in separate, smaller pans, but this won’t have the exact same effect as the real deal, plus the wow factor will be significantly diminished when it comes to presentation. Either way, start by placing your salmon in your chosen receptacle and filling the pot with enough cold water to cover the whole fish. Add bay leaves, fennel, lemon, peppercorns, and sea salt, and boil. Once the fish has cooled completely, remove the skin, cover it in cucumber slices, and serve it with plenty of yogurt sauce made with lime zest and ground pistachios.
