Olive Oil Poached Salmon

Olive Oil Poached Salmon


1 tbsp sea salt 
2 1/2 cup water 
6 salmon fillets (about 6 oz each) 
1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. 
4 sprigs of thyme 
1 head of garlic, cut in half  
Fleur de sel


    Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with a paper towel.
    Pour 1 inch of oil into an 11-12 inch sauté pan or deep fry pan. Add thyme and garlic. Heat the oil to 140F over med heat.
    Add fish, and bring the temp back up to 120-125F. After about 10 mins, carefully turn the fish over and cook for another 5 mins, or until cooked through.
    Drain on a rack over a cookie sheet. discard thyme and garlic. Transfer to a platter, and sprinkle with Fleur de sel or any good sea salt. 

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