Description
This Olive Oil Poached Salmon with Herb Vinaigrette is a delicate and flavorful main course perfect for a sophisticated yet easy meal. Poaching the salmon in extra virgin olive oil infused with garlic and lemon creates tender, moist fillets, while the fresh herb vinaigrette adds a bright, zesty finishing touch. Ideal for Mediterranean cuisine lovers seeking a gluten-free, healthy protein option.
Ingredients
Scale
Salmon and Poaching Ingredients
- 4 salmon fillets, 6 ounces each, skinless
- 2 cups extra virgin olive oil
- 3 garlic cloves, smashed
- 1 lemon, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Herb Vinaigrette
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon honey
- 1 small shallot, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Salmon for Poaching: Place the salmon fillets in a medium saucepan in a single layer to ensure even cooking.
- Add Poaching Ingredients: Add the extra virgin olive oil, smashed garlic cloves, lemon slices, salt, and black pepper to the pan with the salmon.
- Heat Oil and Poach: Warm the oil gently over low heat until it reaches about 160°F. Maintain this temperature to poach the salmon gently for 12 to 15 minutes or until the fish is opaque and just cooked through.
- Prepare Herb Vinaigrette: While the salmon poaches, combine parsley, dill, chives, Dijon mustard, red wine vinegar, olive oil, honey, minced shallot, salt, and black pepper in a small bowl. Whisk thoroughly until the vinaigrette is emulsified and flavors meld.
- Remove and Drain Salmon: Carefully remove the salmon from the warm oil and let it drain briefly to remove excess oil.
- Serve: Plate the salmon warm or at room temperature and spoon a generous amount of the herb vinaigrette over each fillet.
Notes
- Use a thermometer to monitor the oil temperature to avoid overheating and ensure gentle poaching.
- Leftover salmon can be served chilled over a fresh salad for a delicious next-day meal.
- The poaching oil can be strained and stored once cooled to be reused for another mild-flavored dish.
