Olive Oil-Poached Salmon
Perfectly cooked fish is, well, sexy. This simple technique will yield a perfectly cooked, silky, and decadent piece of salmon. Just be patient with this method, and like all good things, it will pay off in the end. Make sure you use the absolute freshest and highest quality salmon available. I recommend using wild king salmon, preferably center-cut portions. — PICNIC LA Executive Chef, Alex Resnick
- 3 Cups extra virgin olive oil (or enough to fill your pan and cover the salmon)
- (2) 5 to 6 Ounce portions salmon fillet
- 2 cloves peeled garlic
- 1 Teaspoon lime zest
- 1/4 Cup crème fraîche
- Sea salt to taste
Use a 4-5 Qt. sauce pot with a heavy bottom.
Fill your pot with the olive oil and add the cloves of garlic. Start heating on medium-low.
Use a candy thermometer to track the temperature, and heat the oil to 120 degrees F. Once your oil is at temperature, go ahead and add the salmon. Make sure it is fully submerged.
Keep an eye on the temperature and adjust as needed so that the oil does not go above 120 degrees F. Now for the patience; cook for around 20 minutes. The salmon will be opaque, and just warm in the center when it is cooked. Look for some flaking, but you will notice the fish is still extremely tender.
Serve with the lime zest, a pinch of sea salt, and a nice dollop of crème fraîche.