Description
Discover a delicate and flavorful way to enjoy salmon with this Olive Oil Poached Salmon recipe, enhanced by a fresh herb vinaigrette. Poached gently in extra-virgin olive oil with lemon, garlic, and thyme, the salmon remains tender and moist, while the vibrant vinaigrette of parsley, dill, chives, and capers adds a zesty, aromatic finish. Perfect for a healthy main course that’s both elegant and easy to prepare.
Ingredients
Scale
Salmon and Poaching Liquid
- 4 skinless salmon fillets (6 oz each)
- 2 cups extra-virgin olive oil
- 1 lemon, sliced
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Herb Vinaigrette
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons red wine vinegar
- â…“ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the poaching oil: Preheat your oven to 275°F. In an oven-safe pan or baking dish just large enough to hold all the salmon fillets in a single layer, combine 2 cups of extra-virgin olive oil, lemon slices, smashed garlic cloves, fresh thyme sprigs, salt, and black pepper. Heat on the stovetop over medium-low heat until the oil reaches about 120°F and is warm to the touch, then remove it from the heat.
- Poach the salmon: Gently place the salmon fillets into the warm oil, making sure they are fully submerged. Carefully transfer the pan to the preheated oven and poach the salmon for 20 to 25 minutes, or until the fish is just cooked through and turns opaque, ensuring it stays tender and moist.
- Make the herb vinaigrette: While the salmon is poaching, whisk together the finely chopped parsley, dill, chives, chopped capers, red wine vinegar, Dijon mustard, and â…“ cup extra-virgin olive oil in a small bowl until the mixture is emulsified. Season the vinaigrette with salt and pepper to taste.
- Serve: Once the salmon is cooked, use a slotted spoon to carefully remove each fillet from the oil. Let them drain briefly, then plate the salmon. Spoon the fresh herb vinaigrette generously over each fillet. Serve warm or at room temperature for a delightful meal.
Notes
- Feel free to substitute other fresh herbs like tarragon or basil in the vinaigrette for a different flavor profile.
- This dish pairs beautifully with roasted vegetables, a simple green salad, or served over lentils for a complete, balanced meal.
- Ensure the olive oil temperature does not exceed 120°F during poaching to maintain the gentle cooking process.
- Leftover poaching oil can be strained and used for dressings or cooking to impart subtle flavors.
