Poached Salmon with Chayote and Fennel

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Using rubber gloves peel the chayote. Cut in half and remove the seed. Reserve both the peels and seed for the poaching liquid. Slice the chayote.

To make the poaching liquid, in a wide pan (that has a lid you'll need to use later), add the chayote peels, the chayote seed, peeled shallot, bouquet garni, wine, and salt. Add the water so that the liquid is equal to the thickness of the salmon, but not so much that it will spill over when you add the salmon. Put on a lid and simmer the poaching liquid for about 20 minutes to get the flavors going.

Meanwhile, slice the fennel bulb in big chunks, reserving some chopped green fronds.

Put the salmon in a single layer in the poaching liquid and lower heat to just below a simmer. Pour some liquid over the fish. Add the fennel and chayote slices. Cover and continue cooking on very low heat for about 10 minutes, until the fish is firm and opaque. Carefully take out the salmon, fennel and chayote.

Make the sauce by mixing the yogurt with lemon zest and the reserved chopped fennel fronds.

Put the salmon on top of the fennel and chayote. Top with the yogurt sauce.

Serves 2.