Wild salmon has reappeared in the seafood markets and this makes me really happy. Best to avoid the farmed stuff as it wreaks havoc among the natural fish population, and the salmon itself, is far less nutritious than it's wild counterpart. Here is a very simple and adaptable salad which features poached wild salmon. Everything else can be adjusted to your liking. I am writing this recipe loosely - all you need to do is poach the salmon, make the sauce and throw together a simple salad. I guess you could say it's as easy as 1 - 2 - 3 ....
To poach salmon, place fish (with skin side down) in a deep saute pan (at least 2") and add enough water, plus a about 1 cup of dry white wine in a large sauce pan, covering fish about 3/4. Add a bay leaf, salt and a few peppercorns. Bring water to a slow simmer, then cover and simmer gently for about 10 minutes. (Fish cooks at about 8 minutes per inch of thickness - so adjust your cooking time accordingly). I turn heat off and leave covered for another few minutes. The salmon will flake when it is cooked all the way through. Place salmon in fridge to cool completely - should take about an hour. ( The meat will easily pull away from the skin, discard it. Or give it to your doggie, he will be very excited).
While salmon cools, make tzaziki sauce:
Tzaziki Sauce (Yogurt/Cucumber Sauce)
1 cup Greek yogurt, plain
1/2 hot house seeded cucumber, diced
1 small shallot, diced
1 TBLS chopped fresh dill or mint
squeeze of 1 lemon
salt and pepper
Combine all ingredients together in a bowl. Refrigerate.
To assemble the salad, I like to have a mixture of lettuces, (I am in love with this combo: butter, mache and watercress at the moment). Add fresh dill sprigs and thinly sliced cucumber, radish and celery. Top with crumbled salmon and tzaziki. Drizzle with olive oil and a squeeze of a lemon.