RECIPE: Olive Oil-Poached Salmon
November 29, 2011 4:12PM
Moist, oil-poached salmon is served with smoked cream and dabs of sorrel sauce at Tru, 676 N. St. Clair. | Courtesy Anthony Robert LaPenna
Updated: January 1, 2012 8:02AM
MAKES 4 SERVINGS
4 (5-ounce) fillets Scottish or King salmon, skin removed Salt and pepper
Salt and pepper
1 tablespoon grapeseed oil
Season salmon fillets with salt and pepper. Heat oven to 350 degrees.
To prepare your olive oil bath, place wire rack into large baking pan. Fill with olive oil and set on stovetop.
Heat grapeseed oil in saute pan until light wisps of smoke rise from pan. Place salmon fillets skin side down in pan and cook until skin side is golden brown. Remove immediately from heat and set aside.
Place salmon fillets onto wire rack in pan so they are fully submerged in olive oil. Place on top of stove (not over flame; heat from the 350-degree oven is enough for cooking process) until temperature of salmon reaches 105 to 110 degrees on a meat thermometer, about 35 to 55 minutes. The fish will feel slightly warm to the touch
Note that oil bath never gets hot and color of fish will not change. It will still be raw-looking, but flaky and firm. When done, remove from bath and rest on napkins for 1 minute to drain oil. Serve immediately.
Anthony Martin, Tru
Nutrition facts per serving:
281 calories, 18 g fat, 1 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 0 g sugars, 24 g protein, 121 mg sodium, 0 g fiber