WITH CUCUMBER TZATZIKI
1 English (hothouse) cucumber,
1 cup plain nonfat Greek yogurt
1 garlic clove, minced
2 tablespoons finely chopped
1 tablespoon finely chopped
1⁄ 4 cup fresh lemon juice, divided
3 cups low-sodium chicken broth
2 celery ribs, thinly sliced
1 small onion, sliced
1 carrot, peeled and thinly sliced
3 thyme sprigs
4 ( 6 ounce) salmon fillets
• For the tzatziki, using a box grater, coarsely shred
cucumber. Place cucumber in a medium bowl.
Add yogurt, garlic, dill, parsley, and 2 tablespoons
of the lemon juice. Season with salt and pepper
to taste; mix well. Cover and refrigerate until
• For the poaching liquid, fill a straight-sided skillet
with a tight-fitting lid with broth. Add remaining 2
tablespoons lemon juice, plus celery, onion, carrot
and thyme. Cover and bring to boiling. Reduce
heat to low; simmer 10 minutes.
• After the poaching liquid has cooked 10 minutes,
increase heat to high and bring to boiling. Reduce
heat to low; add fillets, skin side up. Cook, covered,
4 minutes or until fish flakes easily with a fork.
• Remove fillets from poaching liquid, and let rest 5
minutes. Spoon tzatziki evenly onto 4 plates, top
with fillets, and serve.
- Maryrose Agel, RD
5 minutes stand time extra