Photo: Olive Oil Poached Salmon Recipe
Ingredients
- 3 cloves garlic, smashed
- 1 small bunch fresh thyme
- 1 lemon, peel removed in wide strips with a veggie peeler
- 1 tablespoon coriander seeds
- 2 bay leaves
- 1 quart extra-virgin olive oil
- 4 (6-ounce) salmon fillets
- Kosher salt
- Special Equipment: cheesecloth, butcher's twine
Directions
Place the aromatics-the garlic, thyme, lemon zest, coriander, and bay leaves-in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.
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By 1dishy
Boonton, NJ
on October 22, 2012
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This was THE BEST fish dish I have ever eaten!! So moist and tasty!! I only made one serving for myself, so obviously used less oil in a smaller pan, but what's the big deal with using so much oil? Just save it for the next time! I make my own potato chips and keep the used, strained oil in Mason jars. With my electric stove, I had to set the heat to "low" to get the correct temperature. I didn't have cheesecloth, so added the spices directly to the oil. The temp of my oil was about 160 degrees, which was hot enough to cook the fish (any higher and the lemon peel started to fry. Be sure to salt the fish liberally before setting in the oil. The best ever!! Thanks Anne!! You're the best!!
By lilyangelrose C...
western Ky
on May 15, 2011
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Not very flavorful, but moist and goes well with a spicy chutney and a sweet and spicy curry rice. I probably won't be doing this again; way too much olive oil for such a little amount of food. I did use the oil for a vegetarian poach on some quorn chic'n cutlets and then 3 pounds of salmon. If I did it again I would double up on the herbs.
By snowgirl1972
Massachusetts
on May 14, 2011
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Very tasty. However, must agree with Sweet Chili - temperature the oil should be is essential information, and she did not deserve to be berated for having mentioned it, marxps. I went to Giada's poached fish recipe and found she specified 200 degrees so I simmered the sachet and poached the fish in oil at that temperature in the electric fry pan to not have to worry about getting it too hot on the stove. I don't care for guesswork, and the reason I use recipes in the first place is to not have to guess.
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