Quick Bites from Pender

Olive Oil Poached Salmon with Salted Citrus Gremolata

In Kitchen Tips, Recipes on April 30, 2010 at 10:39 am

olive-oil-poached-salmon

Exotic & luxurious sounding, but quick and easy to cook — any night of the week.  Served with a mixed rice pilaf and a small side salad, we were feasting on rich, moist (but not oily) salmon in under an hour…

Pull skin-on salmon fillets out the fridge and allow to rest while you start the rice.

sockeye-salmon-fillets

Once the rice is started, rinse some preserved citrus peel well, and cut into julienne strips.  (I used tangerine, Meyer lemon and sweet limes.)  Add to olive oil in a non-reactive saucepan, along with coarse salt and a few whole peppercorns.  You need enough olive oil to cover the fillets completely, and a big enough pan to cook the salmon in a single layer.  Bring the olive oil up to a VERY STEADY 175-180° F (80-82° C) over med heat.

To make the gremolata, finely mince more salted citrus peel, and toss with minced flat parsley, a little lemon or lime juice, minced garlic, coarse salt and freshly cracked pepper.

citrus-infused-olive-oil

When the oil is to temperature (and the rice is cooked and resting), season the salmon with s+p and add to the oil.  Poach until 1 or 2 small white droplets appear on the surface of the salmon (medium rare)  (see **tip below).  Remove from the oil immediately, and drain on paper towels.  Rest for a couple of minutes while you get a small salad together.

I don’t have a pic of our salad, but it was a handful of fresh spring greens, a couple of sorrel leaves from the plant on the deck, some tender dandelion shoots and some cherry tomatoes, all tossed with a red wine vinaigrette.

Serve the salmon on top of a mound of rice, and garnish with the gremolata.  Enjoy!

salted-citrus-gremolata

** Tips:

  • Cooking time will vary with the thickness of the salmon — our relatively thin fillets took 5-6 minutes — if you have thicker fillets, you may want to increase the heat slightly just after you add the salmon to bring up the temperature of the oil.  Use a thermometer to monitor the oil temperature, and do not allow it to go above 180° F (82° C).  Inch thick fillets will take approx. 10-12 minutes to cook to medium rare.
  • Fresh lemon, lime and orange peel can be substituted for the preserved.  Use a zester on the fresh citrus and ensure you avoid using any of the white pith that lies beneath the peel.
  • To reuse the oil, strain through cheesecloth, and store covered in the fridge for up to 1 week.
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  1. what a great way to make salmon…I love the use of the citrus, a perfect match with salmon!

  2. this looks like a great way to do salmon, I’m keeping it in my file for the next time.

  3. I love the Citrus Gremolata with the salmon. We eat salmon once a week, so I’ll be trying your recipe. 🙂

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