Salmon Fillets Poached In Olive Oil Food

SALMON BAKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

OLIVE OIL-POACHED COD

Steps:

• For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
• Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
• Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
• For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
• Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.

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.

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 WITH DIJON APPLE PUREE AND COUSCOUS CAKE

Steps:

• In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice. Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.
• Pour the couscous into a large bowl. Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.
• In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged. Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.
• To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree. Serve warm.

POACHED SALMON

Steps:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.

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.