Olive Oil Poached Salmon

by Gavan on January 23, 2012

Sick of the same ol’ usual grilled or roast salmon? No worries this is a brilliant and simple way to infuse some dynamite flavor into your fish as well as create something new and exciting. I promise you won’t have tasted anything as delicious and moist as this. Don’t freak out by all the oil. If you don’t drink it you’ll be good. Make sure you eat those tomatoes as well. They’ll blow you away. Enjoy!

Serves 2

2 x 6 oz wild salmon portions
handful fresh thyme
1 shallot – peeled, thinly sliced
3 cloves garlic – sliced
1 tomato – 1/2′ slices
1/2 lemon – zested
2 x lemon slices, halved
olive oil

NOTE: Use an oven proof dish that is small enough to poach the salmon.

Preheat oven 260°F.

Lay the thyme followed by the tomato slices on the bottom of the dish then sprinkle the shallot, garlic and zest on top. Add some cracked black pepper and a pinch salt.

Lay the salmon filets on top and pour enough olive oil to cover. Lay some lemon slices on top on each filet. Cover dish with foil.

Place dish on an oven tray and pop salmon in oven for 45 minutes. Once cooked let the salmon sit in the oil for a few minutes to cool slightly. The longer it sits in there the more flavor will be infused.

NOTE: You could do this ahead of time and serve the salmon as a salad. Delightful!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

BumbleVee February 3, 2012 at 12:38 pm

I’m going to give this a try…. yeh….that much oil is a bit scary…but, like you say…if I’m not drinking it…..and I’d like to taste it just for the fun of a lovely piece of salmon.

Gavan February 8, 2012 at 12:09 pm

You’ll like this a lot. Don’t forget..low & slow.

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