Olive Oil Poached Salmon

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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!!

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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.

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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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This was very good. Poaching in oil, as opposed to frying, is such an easy cooking method.

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Delicious.
Easy.
My friends were impressed.
I love Ann Burrell
:

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Sweet Chili...read the recipe!
What's so hard about "BRING THE PAN TO MEDIUM HEAT AND LET SIMMER FOR 15 MINUTES"as it says in the recipe? Just turn your stove dial to MEDIUM?
Don't be afraid, I do it all the time.

And how about at least rating the recipe, since that's what this forum is all about?
I'll bet you didn't even cook it.
You could make amends by really cooking the meal and giving it the 5 it deserves in another review.

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Unacceptable! If you post a recipe about cooking fish in oil or "poaching" it, you must at least specify the temperature that you want the oil to reach in the pan. Anne's recipe omits this important detail. Heating oil, even to a "medium" hot temperature, can be dangerous.

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I've got to admit I was really nervous about dumping so much oil into the pot but Shoprite had a sale so I decided to give it a go. I was not disappointed. The fish was moist and delicious! Tasted exactly like something I would order in a high end restaurant. Chef Anne really knows her stuff!!