Oil Poached Salmon With Sticky Rice And Dried Fruit Salad Recipes

OLIVE OIL POACHED SALMON

Steps:

• 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.

OLIVE OIL-POACHED SALMON

Steps:

• Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
• Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
• When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
• Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.

SALMON FILLETS POACHED IN OLIVE OIL

Steps:

• Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
• Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
• Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.