Olive Oil Poached Salmon over Tangerine and Fennel Salad

4 skinless center-cut salmon fillets (4 ounces each)
2 cups Liquid Gold Extra Virgin Olive Oil plus 1 T.
2 cloves garlic
4 tangerines, peeled and chopped, seeds removed
zest of one tangerine
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 tablespoon Liquid Gold Tarragon ( or Sicilian Lemon)white Balsamic vinegar
Salt and pepper to taste
1. Add tangerine, fennel, shallot, vinegar, olive oil (1 tbsp) and salt and pepper into a large bowl, toss together gently, set aside to allow flavors to combine.
2. Season salmon with salt and pepper.
3. Place 2 cups of olive oil, tangerine zests and garlic in a large deep skillet. There should be enough olive oil to cover the salmon half way.
4. Heat olive oil until it is shimmering (about 180 degrees).
5. Carefully add the salmon and poach for three minutes on each side. Using a slotted spatula, turn the salmon over cook for another three minutes.
Serve immediately on top of a generous portion of the tangerine-fennel salad.

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