Best 4 Salmon Fillets Poached In Olive Oil Recipes
Indulge in a culinary journey with our curated collection of salmon recipes, each offering a unique flavor profile and cooking technique. From the classic elegance of Salmon Fillets Poached in Olive Oil, where delicate salmon is gently cooked in a fragrant olive oil bath, to the vibrant flavors of Honey Garlic Salmon, where a sweet and savory glaze enhances the natural richness of the fish. Pan-Seared Salmon with Lemon Butter Sauce offers a crisp exterior and a tender interior, while Baked Salmon with Herbs and Vegetables provides a healthy and satisfying meal. Discover the art of cooking salmon with our diverse selection of recipes, designed to tantalize your taste buds and impress your dinner guests.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL POACHED SALMON
Steps:
- Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
- Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
- Serve garnished with the lemon wedges and parsley.
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
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.
Tips:
- Choose the right salmon fillets. Look for fillets that are firm and have a vibrant color. Avoid fillets that are slimy or have a fishy odor.
- Use high-quality olive oil. The olive oil you use will greatly impact the flavor of the dish, so choose a good-quality extra virgin olive oil.
- Season the salmon fillets generously. Don't be afraid to use plenty of salt and pepper, as this will help to enhance the flavor of the fish.
- Poach the salmon fillets gently. The key to perfectly poached salmon is to cook it gently over low heat. This will help to prevent the fish from overcooking and becoming dry.
- Serve the salmon fillets hot or cold. Poached salmon can be served hot or cold, depending on your preference. If you're serving it hot, you can top it with a simple lemon butter sauce or a fresh herb salsa. If you're serving it cold, you can chill it in the refrigerator for a few hours or overnight and then serve it with a squeeze of lemon juice.
Conclusion:
Poached salmon is a delicious and healthy way to enjoy this versatile fish. It's a great option for a light lunch or dinner, and it can be easily paired with a variety of sides, such as roasted vegetables, steamed rice, or a fresh salad. With its delicate flavor and simple preparation, poached salmon is sure to become a favorite in your kitchen.
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