- 1/4c sea salt
- 2 1/2c 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. (Leek Agrumento works well here as well)
- 4 sprigs of thyme
- 1 head of garlic, cut in half around middle
- Fleur de sel
Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with paper towel.
Pour 1 inch of oil into and 11-12 inch saute pan or deep fry pan. Add thyme and garlic. Heat the oil to 140F over med heat.
Add fish, and bring temp back up to 120-125F. After about 10 mins, carefully turn fish over and cook for another 5 mins, or until cooked through.
Drain on rack over cookie sheet. discard thyme and garlic.
Transfer to platter, and sprinkle with Fleur de sel, or any good sea salt.