Olive Oil Poached Salmon

Poaching in oil at low temperature. The fish cannot dry out because the protein never gets hot enough to squeeze its moisture out.

Serves 4. 30 minutes.

Ingredients

• 4 salmon fillets, about 6 oz each, skin removed
• 2 to 3 cups MOC Extra Virgin Olive Oil, enough to submerge
• 2 wide strips of lemon peel
• 2 cloves garlic, smashed
• A few sprigs of thyme
• Flaky sea salt

Method

1. Salt the fillets and leave 15 minutes at room temperature.
2. In a pan just wide enough to hold them, warm the oil with the lemon peel, garlic and thyme to 120 to 130F. It should feel barely warm. If it shimmers it is far too hot.
3. Slide the fillets in. They must be covered.
4. Hold at temperature 15 to 20 minutes, until the flesh is just opaque and flakes under light pressure.
5. Lift out, drain briefly, finish with flaky salt.

Why it works

• Salmon protein contracts and expels water above 140F. Held at 120F it sets without squeezing, so the texture is silky rather than flaky.
• The oil is the cooking medium, not a seasoning, but a poor oil will taint the fish for twenty minutes. This is the least forgiving recipe on the site.
• Strain the oil, refrigerate, and use it again twice. It will taste faintly of salmon, which is an advantage in a dressing for the same fish.