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*)

Tagged: cherry tomatoes, Fine Cooking, fish, oil poached fish, oil poaching, olive oil, roasted cherry tomatoes, salmon, slow-roasted tomatoes