Description
This Olive Oil Poached Salmon with Herb Vinaigrette is a delicate and healthy Mediterranean dish featuring tender salmon gently cooked in flavored olive oil and served with a fresh, vibrant herb vinaigrette. Perfect for a light yet satisfying main course, the salmon is poached at a low temperature to preserve its moisture and texture, complemented by a zesty mix of parsley, dill, chives, and lemon.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 2 to 3 cups extra virgin olive oil (enough to fully submerge the fillets)
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 strip lemon peel
- 1/2 teaspoon salt
For the Herb Vinaigrette
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the Poaching Oil: In a medium saucepan, add enough olive oil to fully submerge the salmon fillets (2 to 3 cups depending on pan size). Add the smashed garlic cloves, fresh thyme sprigs, lemon peel, and salt. Warm the oil over low heat, using a thermometer to monitor the temperature, until it reaches 120°F to 130°F. Maintain this gentle heat throughout the poaching process, avoiding any simmering.
- Poach the Salmon: Carefully place the salmon fillets into the warm olive oil. Poach gently for 20 to 25 minutes, or until the salmon is just cooked through and tender. The low temperature ensures a delicate texture without drying out the fish.
- Make the Herb Vinaigrette: While the salmon is poaching, in a small bowl whisk together the finely chopped parsley, dill, chives, Dijon mustard, lemon juice, and olive oil. Season the vinaigrette with salt and pepper to taste, adjusting the flavors as desired.
- Serve: Remove the salmon fillets carefully from the oil and drain briefly on paper towels to remove excess oil. Serve the salmon warm or at room temperature with a generous drizzle of the fresh herb vinaigrette to add brightness and complementary flavors.
Notes
- Use a thermometer to maintain the poaching oil temperature; avoid letting the oil simmer or overheat.
- Leftover poached salmon can be served cold over salads or grain bowls for an easy meal.
- The herb vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Ensure to fully submerge the salmon in oil for even cooking and flavor infusion.
