Olive Oil Poached Salmon Recipes
OLIVE OIL POACHED SALMON
Provided by Anne Burrell
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
SALMON FILLETS POACHED IN OLIVE OIL
Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
- Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
- Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.
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- While your salmon is coming to room temperature, season it with salt and pepper. Place the mint leaves, orange zest, and garlic on a cutting board and chop together until fine and crumbly. Set aside.
- Heat the oven to 225°F. Measure the height of your salmon fillets and pour enough oil to cover into an oven-proof, medium skillet. Attach an oil thermometer to the skillet and heat the oil over low heat until 120°F, about 4 minutes.
- Slide the salmon into the oil, remove the thermometer, and transfer the skillet to the oven. Cook until small white bubbles** form around the salmon and the salmon turns pale, 15 to 20 minutes depending on the thickness of the salmon.
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