2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
6 – 5 ounce salmon fillets with skin left on
1 scallion, top only, thinly sliced
1 cup Lemon Mint sauce recipe follows

Lemon Mint Sauce:
1 cup Greek yogurt
1 cup sour cream
2 English cucumbers – peeled, seeded and chopped
Generous dash of olive oil
Freshly squeezed lemon juice to taste (I use about 1 – 2 tablespoons)
1 teaspoon minced garlic
Zest of one lemon
3 tablespoons finely chopped mint leaves
Sea salt and freshly ground black pepper to taste

Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.



Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.



Transfer the fish to a platter, cover it and chill it completely in the refrigerator, about 3 hours.



To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint sauce.



Lemon Mint Sauce:

Blot the diced cucumber with paper towels to get out most of the moisture In a medium bowl, stir together the yogurt, sour cream and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.



Yield: 2 cups