Trouble With Toast

Recipe: Olive Oil Poached Salmon | March 14, 2011

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.”   

  • 3 cloves garlic, smashed
  • 1 small bunch fresh thyme
  • 1 lemon, peel removed in wide strips with a veggie peeler
  • 1 tablespoon coriander seeds
  • 2 bay leaves
  • 1 quart extra-virgin olive oil
  • 4 (6-ounce) salmon fillets
  • Kosher salt

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

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2 Comments »

  1. […] Warm Farro and Cranberry Bean Salad | March 15, 2011 One of the sides I served with the olive-oil poached salmon was this warm farro and cranberry bean salad.  It is a REALLY hearty side dish – in fact, […]

    Pingback by Recipe: Warm Farro and Cranberry Bean Salad « Trouble With Toast — March 15, 2011 @ 3:11 pm

  2. […] Butternut Squash Mostarda | March 21, 2011 Even though the olive oil poached salmon was a winner, I may have loved this side dish just as much.  It was sweet, acidic, salty, citrusy, […]

    Pingback by Recipe: Butternut Squash Mostarda « Trouble With Toast — March 21, 2011 @ 8:59 pm


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