OLIVE OIL-POACHED SALMON
Provided by Julia Moskin
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
- Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
- When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
- Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 33 grams, Fiber 2 grams, Protein 78 grams, SaturatedFat 8 grams, Sodium 912 milligrams, Sugar 0 grams
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.
OLIVE OIL-POACHED SALMON WITH DIJON APPLE PUREE AND COUSCOUS CAKE
Provided by Tom Pizzica
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice. Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.
- Pour the couscous into a large bowl. Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.
- In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged. Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.
- To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree. Serve warm.
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.
POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC
Provided by Walter Manzke
Categories Poach Salmon Artichoke White Wine Gourmet California
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
- Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
- While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
- Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
- While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
- Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.
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OLIVE OIL POACHED SALMON - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 195 per serving
- Prepare the salmon for poaching. Place the salmon in a baking dish that's approximately 9 x 13 x 2 inches -- one that will hold the fish in one layer. Pour in the oil, just to cover the fish. This may be a bit more or less than 2 cups. Sprinkle with salt and pepper and add a few sprigs of fresh herbs.
- Poach the salmon. Place the pan in the preheated 225°F oven and poach just until it's cooked through, about 16 minutes.
- Garnish and adjust the seasonings. Use a slotted spatula to remove the salmon from the oil and place it on a serving platter. Garnish with fresh lemon slices and herbs, and sprinkle with a bit more salt and pepper. Serve warm or cold.
A SIMPLE OLIVE OIL POACHED SALMON RECIPE | OLIVEOIL.COM
From oliveoil.com
Servings 4Total Time 45 minsAuthor Julissa Roberts
- 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.
- Remove the skillet from the oven, and carefully remove the salmon with a slotted spatula. Place on a paper towel to drain.
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