Olive Oil-Poached Salmon
Wild salmon season is here.That means we have hit the ethical food sweetspot, where the most sustainable overlaps with the most delicious. Add one more circle to the Venn diagram– it's kosher!– and you have a Foodaism trifecta in our home. From June to September, we eat as much wild salmon as a grizzly.
Ingredients
- 10 sprigs fresh thyme
- 4 fresh bay leaves or 1 sprig fresh rosemary
- 2 cloves garlic peeled and lightly crushed
- 3 cups olive oil, more to cover fish
- 1 1/2 – 2 pounds salmon fillet, cut into 4 pieces, at room temperature
- 2 lemons one cut into wedges for garnish
- Salt and black pepper to taste
- Minced parsley, chives or another fresh herb, for garnish.
Instructions
- 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.
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