Monday, August 20, 2012

Olive Oil Poached Salmon with Pickled Blueberries

The Grand Prize winning recipe for the We Olive 'Discover Cooking with California Olive Oil Cooking Contest' was Naylet LaRochelle's Lemon Olive Oil Poached Halibut. My mouth was watering just reading her recipe. No wonder she won!

And since I have never poached in olive oil, I decided to give it a try. Naylet does hers on the stovetop, I read this article and decided to try poaching in the oven.

Preheat oven to 275 degrees. Lay your fish in an oven-proof baking dish. Fill pan with enough olive oil to mostly cover the filets. Cover with foil. Place in the oven for 25 minutes.

Check for doneness. If the fish needs more time, return the dish to the oven. The fish is cooked when it is firm to the touch.
I served these over a bed of whole wheat couscous. To finish: I topped them with pickled blueberries, fresh thyme leaves, a sprinkling of pink Himalaya salt, and a drizzle of We Olive's lemon olive oil.

*Update 4/5/2013: added this to Katherine Martinelli's Salmon Linky Party.*

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