Poached Salmon with Tarragon Yoghurt Sauce
1 (2 pound) thick salmon fillet, with skin, rinsed and patted dry
1 1/8 tsp salt
3/4 cup plain yoghurt; thicker is better
2 green onions, chopped (white & green parts)
2 Tbsp chopped parsley
1 Tbsp chopped fresh tarragon (or 1 tsp dried)
1 garlic clove, minced
1 1/2 tsp fresh lemon juice (about 1/2 lemon)
Place the salmon in a pan large enough to hold it and cover with an inch of cold water. Sprinkle with 1 tsp salt. Bring the pan to a boil over high heat; as soon as it boils, cover pan with alid, remove from heat, and let stand for 10 minutes.
Remove salmon from the water, drain thoroughly, and chill, covered, in the refrigerator until cold, up to 8 hours. I made it in the morning at breakfast, and it was great by dinner.
Mix the remaining ingredients, cover, and refrigerate until needed.
Bring the salmon to room temperature to serve; peel off the skin and serve with yoghurt sauce.