This Olive Oil Poached Salmon recipe features tender salmon infused with garlic and thyme, providing a deliciously delicate flavor. Perfectly poached, it's a healthy and elegant dish for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Olive Oil | 2 cup | extra virgin |
Thyme | 2 sprig | |
Garlic | 2 clove | smashed |
Wild Salmon | 1 1/3 lb | cut into 4 portions |
PREPARATION
Season the salmon.
If your fishmonger can skin the salmon for you, have them do it, along with pulling the pin bones. I often cook it with the skin on with great results as well, simply discarding the skin after cooking. Portion the salmon into four pieces and sprinkle with salt on both sides. Let sit in the fridge for 30 minutes.
Season the olive oil.
In a small pot, large enough to fit the salmon pieces snugly (can also be done in two batches), combine the olive oil, thyme and garlic cloves. Heat over medium heat until the garlic begins to turn golden. Remove from the heat and discard the thyme and garlic.
Cook the fish.
Heat the oil to 155°F ( 68°C), test using a thermometer. Add the fish to the pot. The oil should be completely covering the fish, add more if necessary. Maintain the oil at 145°F ( 63 °C) (it will drop significantly once the fish goes in). Poach for 5 minutes on one side. Flip and continue cooking for 5 minutes on the other side. You will know the fish is done when the flesh flakes if you press down on it with a fork. Do not judge by color - it will look very raw! In fact, the fish is fully cooked, just so delicately as to not alter the beautiful pink.
Serve it up!
I love this salmon with a hearty mix of silky cabbage, bacon and leeks. Top with parsley and you are good to go.