Another week, another opportunity to get extra fish from our CSF (community-supported fishery) Real Good Fish. Yep. More salmon bellies! And because I didn't want to mess - too much - with a good thing, I just did a slight variation of my Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa.
Ingredients serves 4
- 1 pound salmon bellies
- 3 to 4 cloves garlic, peeled
- 2 to 3 sprigs fresh oregano
- 2 to 3 sprigs fresh thyme
- olive oil
- 1 C diced ripe peaches
- 1 C diced heirloom tomatoes
- 1 T diced preserved lemon rind (one of my recipes here)
- 1 T capers
- 1 t fresh thyme leaves
- freshly ground salt
- freshly ground pepper
- olive oil
Place the peaches, tomatoes, lemon rind, capers, and fresh thyme together in a medium mixing bowl. Add in a glug or two of olive oil and stir to coat. Season to taste with salt and pepper, as needed. Set aside.
Select a large enough pot that the salmon bellies can sit flat without touching each other. I use my Le Creuset braiser.
Pour olive oil into the pot so that it’s about ½” deep. Add garlic, oregano, and thyme. Bring the oil to a simmer and cook for 10 minutes.
Lower the salmon bellies – skin-side down – into the warm oil. Poach for 10 to 12 minutes. Flip the bellies and poach for another 5 to 6 minutes. If using immediately, serve warm. If using later, let salmon cool and refrigerate.
Place salmon bellies on individual serving plates and spoon the salsa over the top. Serve immediately.
You will see this as a pairing for my Murrieta's Well tasting. Stay tuned for the pairing notes.