OLIVE OIL POACHED SALMON
Ingredients
- 500g thick cut salmon steak (pin bones removed)
- 2 1/2 cups Chrisopigi extra virgin olive oil
- 3 cloves garlic (thinly sliced)
- 1 sprig thyme
- pepper freshly ground
Instructions
- Lightly salt the salmon and refrigerate for one hour.In a frypan just large enough to hold the salmon, heat the Chrisopigi EVOO with the garlic and thyme until simmering. When the garlic turns brown, remove from heat and let stand until ready to use with the salmon. Discard the garlic and thyme and reheat the oil until hot(approx. 65 deg.C.) and poach the salmon for 12 minutes. Remove frypan from the heat. The fish will continue to cook in the receding heat and is fully cooked when the flesh flakes. Use a spatula to remove the salmon, which will look rare but will be deliciously cooked. Drain on a paper towel and sprinkle with pepper.Rest for five minutes then cut into four pieces. Best served with a fresh acidic green salad.