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In a fish poacher or large stainless pan, add wine, water, onion, celery, carrot, parsley, bay leaves and black peppercorns.
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Lightly salt salmon fillets then add to them to pan. Bring to a simmer. Cover and let simmer for 8 - 10 minutes.
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Remove from heat and let stand for 3 - 4 minutes.
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Remove salmon fillets from pan and transfer to individual plates.
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To make Cucumber Raita Sauce, combine yogurt, lemon juice, garlic, shallot, mint, dill, cumin, salt and pepper. Mix well.
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Add diced cucumber and mix well. Serve immediately or chill in the refrigerator.
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Place three sliced cucumbers on each plate. Top each with a dollop of raita sauce and a small sprig of dill. Place a lemon slice on each salmon fillet and serve.