Poached Salmon Steaks Provençal with Raita

This recipe was cobbled together from a dish I ate while I was in France, from a Sunday newspaper supplement, and from my own tinkering.  The raita is my own touch.  It’s more refreshing and lower in calories than tartar sauce.

This dish can be served with a simple salad for a light, but satisfying dinner.  Very quick to make.  Another benefit:  this dish does not make your house smell as fishy as fried or baked versions.

Poached Salmon Steaks Provençal with Raita

2 to 4 salmon steaks (about 1-2 lb.)

3/4 cup water

3/4 cup dry white wine (like chardonnay)

1 onion, chopped

2 large tomatoes, chopped

1 bay leaf

1/4 t. pepper

pinch of cloves

sprig of fresh thyme

Place the salmon in a large skillet.  Add the rest of the ingredients.  Fish should be barely covered with the liquid.  If not, use a smaller skillet or add 1/2 cup more water. Bring quickly to a simmer.  Turn heat down and simmer for 15-20 minutes. Fish should be firm, should flake easily with a fork.  Do NOT overcook because the fish get dry (really!).  Lift fish out of the liquid and place on plates.  Serve with a generous dollop of raita. See below.

Raita

1 cup greek yogurt

1/2 cup chopped cucumber

1 tsp. dill weed

1/4 cup parsley

1/4 tsp salt

Mix ingredients well.