Dinner Tonight: Olive Oil–Poached Salmon
Dinner Tonight: Olive Oil–Poached Salmon requires around 45 minutes from start to finish. One serving contains 384 calories, 34g of protein, and 24g of fat. This recipe serves 6. For $4.57 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 15 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have asparagus, lemon zest, peas, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. It is brought to you by Serious Eats. Overall, this recipe earns a super spoonacular score of 98%. Dinner Tonight: Shallow-Poached Salmon, Olive Oil Poached Salmon, and Olive Oil Poached Salmon With Indian Spices are very similar to this recipe.
Servings: 6
Ingredients:
1 pound asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal
1 teaspoon chopped fresh thyme leaves
2 teaspoons lemon juice
1 teaspoon lemon zest
Olive oil as needed
1 cup peas
2 pounds salmon, skinned, boned, and cut into serving servings
Salt and pepper to taste
Flaky sea salt such as Maldon, for finishing the fish
1 1/2 cups sugar snap peas, washed and ends trimmed
Equipment:
frying pan
pot
whisk
Cooking instruction summary:
Procedures 1 Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center. 2 Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve. 3 In the meantime, bring a large pot of salted water to boil. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds. Drain the vegetables and dry them well, then toss with the dressing. 4 Serve the salmon topped with flaky salt and surrounded by vegetables.
Step by step:
1. Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center.
2. Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve.
3. In the meantime, bring a large pot of salted water to boil.
4. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds.
5. Drain the vegetables and dry them well, then toss with the dressing.
6. Serve the salmon topped with flaky salt and surrounded by vegetables.
Nutrition Information:
covered percent of daily need
