Poached Salmon Steaks With Lemon Cucumber Yogurt Sauce

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1 cup Greek-style yogurt

1/2 English cucumber, peeled, seeded and diced (about 1/4 cup)

2 tablespoons finely minced shallots

2 teaspoons finely minced chives

2 teaspoons finely minced dill

2 teaspoons lemon juice

Grated zest of 1/2 lemon

Kosher salt and freshly ground black pepper

1/4 cup dry white wine

2 sprigs thyme

6 to 8 cups water

4 fresh, wild salmon steaks, about 6 ounces each

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