Ingredients
1½qtwater
1½cupdry white wine
3tbspvinegar
1onion
1carrot
9sprigsparsley
¾tspdried thyme
¼tsppeppercorns
3bay leaves
3¼tspsalt
1cucumber
1¾cupsplain yogurt
1clovegarlic
2tbspfresh mint,chopped
¼tspfresh-ground black pepper
2lbcenter-cut salmon fillet
1tsppaprika
Preparation
In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2¼ teaspoons of the salt.
Cover and bring to a boil over high heat.
Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon of salt. Let sit for 10 minutes.
With hands, squeeze the cucumber and discard the liquid.
Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
Add the fish to the liquid in the pan and bring it back to a simmer.
Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet.
Remove the pan from the heat and let the fish sit in the liquid for 2 minutes.
Transfer to plates and, if desired, remove the skin.
Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.
