Description
Indulge in the luxurious flavors of olive oil-poached salmon with a vibrant herb vinaigrette. This dish is a showcase of delicate poached salmon paired with a zesty and fresh herb dressing, perfect for a light and elegant meal.
Ingredients
Scale
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
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
- Poaching the Salmon: In a medium saucepan, add enough olive oil to fully submerge the salmon fillets. Warm the oil with garlic, thyme, lemon peel, and salt until it reaches 120°F to 130°F. Gently place the salmon in the oil and poach for 20 to 25 minutes.
- Making the Herb Vinaigrette: Whisk together parsley, dill, chives, Dijon mustard, lemon juice, and olive oil. Season with salt and pepper.
- Serving: Remove the salmon from the oil, drain on paper towels, and serve with the herb vinaigrette.
Notes
- Use a thermometer to maintain poaching temperature.
- Leftover salmon is great for salads or bowls.
- Vinaigrette can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 fillet with vinaigrette
- Calories: 480
- Sugar: 0 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 75 mg
