Olive Oil-Poached Salmon with Slow-Roasted Tomatoes

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 Poaching, whether be a chicken breast, an egg, or your favorite fish, is a cooking technique that involves immersing and cooking the protein in a small amount of liquid.  One of my favorite ways to poach a protein is in a bit of wine, but I was intrigued by the idea of poaching a protein in heart healthy extra virgin olive oil.  I followed a step-by-step article from Fine Cooking magazine for poaching salmon in olive oil and the results were amazing.  Don’t think that the fish gets too oily here, it doesn’t; it seems that just the right amount of oil seeps into the flakes of salmon to give it a smooth, lovely texture.  I served my salmon with a simple sprinkling of fresh thyme and a topping of yellow and red slow-roasted cherry tomatoes. A simple yet flavorful dish that pairs perfectly with a quick sauté of healthy kale. 

(To view this recipe, click on the blue title of blog post above*)

Olive Oil Poached Salmon with Slow-Roasted Tomatoes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Fish

Ingredients:

  • How to poach the salmon filets:
  • http://www.finecooking.com/articles/olive-oil-poaching.aspx
  • 2 (7-8 oz.) salmon filets
  • Salt and pepper
  • fresh thyme
  • For the slow-roasted tomatoes:
  • 1 pint of mixed cherry tomatoes
  • Extra virgin olive oil
  • Salt and pepper

Directions:

  1. Follow the recipe from the link above to prepare the salmon; I just season the fish with salt and pepper for this recipe, however. Once the fish is poached, top it with fresh thyme leaves.
  2. Preheat the oven to 225 degrees. Line a small baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet; drizzle with oil and season with a touch of salt and pepper. Roast in the low-heat for 1 hour to 1 ½ hours, or until shriveled and tender. Top the poached salmon with the slow-roasted tomatoes.

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