Anne Burrell is one of my new favorite TV chefs. I always liked watching her as Mario Batali’s sous on “Iron Chef America,” but I am so glad that she’s getting the spotlight all to herself now. On her show, “Secrets of a Restaurant Chef,” she has such a contagious enthusiasm about food. Oh, and the dishes she prepares? They always look AMAZING.
So, when my parents were joining us for dinner recently, I decided to make up for ”the burnt, sauce-less short rib disaster of 2011″ and give some of Chef Burrell’s recipes a go. While I was in California, I watched an episode where she poached salmon in olive oil - and my mom LOVES her some salmon. As a show of confidence, I even splurged on some really choice salmon from Whole Foods. I was going to honor the protein, gosh darnit.
It turns out that olive oil poaching is the easiest and most delicious thing EVER. Seriously, the fish was like buttah. The little satchet of herbs was pretty subtle in terms of the flavor it imparted on the salmon, but it still tasted delicious and had wonderful texture.
I’ll post recipes for the two side dishes later (warm farro and cranberry bean salad and butternut squash mostarda), but I would definitely recommend this meal. And I am definitely a member of Team Anne – I hope she cleans up on “Chopped: All-Stars.”
Place the aromatics (the garlic, thyme, lemon zest, coriander, and bay leaves) in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving