Poached Salmon with Garlic-Yogurt Sauce

Who says tailgating can’t have class? Impress your friends with this dish at a presteeplechase brunch, breakfast at Wimbledon party, or any summer tailgating event where lighter food is desired. It is so easy to prepare. Make sure the fillets are of an even thickness, with no thin areas that will overcook. The sauce was inspired by a recipe from a Turkish friend. She uses homemade yogurt, but Greek yogurt can re-create the tart flavor and thick texture. Aleppo is a medium-hot Turkish dried pepper that is used as a condiment. Look for it at Mediterranean markets or through spice catalogs.

 

SERVES 6

 

3	pounds skin-on salmon fillets, about ½ inch thick
4	quarts water
4	tablespoons sherry vinegar
3	teaspoons salt
2	cups plain Greek yogurt
3	cloves garlic, crushed or finely chopped
1	teaspoon chopped fresh dill
2	teaspoons freshly squeezed lemon juice
½	teaspoon dried Aleppo pepper (optional)

1. Rub your fingers over the salmon and pull out any remaining pin bones. A small pair of clean needle-nose pliers or tweezers is good for this.
2. Bring the water to a boil in a saucepan or Dutch oven large enough to hold the salmon in one layer. When the water reaches boiling, stir in the vinegar and salt. Using a slotted spatula, gently lower in the fillets, skin side down. Reduce the heat to medium-low or so that the liquid remains at a very gentle simmer with bubbles rising slowly and occasionally.
3. Cook the salmon for 5 to 6 minutes or until medium-rare (still deep pink in the center when flaked with a fork). Carefully lift the fillets from the water with a slotted spatula and place them on a platter. Turn over and remove the skin with a fork or the spatula; discard the skin.
4. In a small bowl, combine the yogurt, garlic, dill, and lemon juice. Taste, then add a pinch of salt, if needed. Pour the sauce over the salmon, then sprinkle the Aleppo pepper, if using, on top of the sauce.

EXTRA POINTS If you like, you can prepare and refrigerate the salmon the night before the tailgate. Serve it chilled, with the sauce on the side. Do not prepare the sauce more than a few hours ahead of time, though, or the garlic flavor will become too strong. You can also wrap the chilled salmon and sauce in lavash bread for sandwiches.