*2 cups dry white wine
4 cups water
2 bay leaves
2 sprigs fresh flat-leaf parsley
2 lemons, thinly sliced
1 2-pound skin-on salmon fillet, any pin bones removed 1 scallion (green part only), thinly sliced*
1. Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet, and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the fillet. Cover the skillet, and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas, carefully transfer the fish to a plate, cover it, and let it cool; transfer to the refrigerator to chill completely, about 3 hours.
2. Once chilled, remove the skin from the salmon: Uncover the fish, place a clean plate or baking sheet on top, and flip the two over so the fish is skin side up on the clean plate. Peel the skin from the fillet, and scrape away any discolored flesh. Flip the fish again, right side up, onto a serving plate. Garnish with the scallion greens and the remaining lemon slices. Serve with the tzatziki on the side.
Serving size: 1 2-inch slice and 2 1?2 tablespoons tzatziki Per serving: Calories 310; Total fat 17g (Sat fat 3.5g, Mono fat 6.5 g, Poly fat 6 g); pin bones removed Protein 32 g; Carb 4 g; Fiber 0 g; Cholesterol 90 mg; Sodium 113 mg. Excellent source of niacin, phosphorus, selenium, thiamin, vitamin B6, vitamin B12; good source of folate, magnesium, potassium, riboflavin, vitamin C, vitamin K.