Description
Enjoy a succulent Olive Oil Poached Salmon with Herb Vinaigrette, a dish that’s both elegant and easy to make. The salmon is gently poached in flavorful olive oil and topped with a tangy herb vinaigrette.
Ingredients
Scale
Salmon:
- 1 1/2 pounds salmon fillet, skin removed
- 2 cups extra-virgin olive oil
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 sprigs fresh tarragon
- 1 lemon, thinly sliced
Herb Vinaigrette:
- 2 tablespoons capers, rinsed and chopped
- 2 small shallots, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon honey
- 1 tablespoon white wine vinegar or lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Salmon: Place salmon in a skillet, cover with olive oil, add herbs and lemon, and poach until 120–125°F.
- Make the Vinaigrette: Combine capers, shallots, parsley, honey, vinegar, and poaching oil. Season with salt and pepper.
- Serve: Spoon vinaigrette over salmon and enjoy warm, at room temperature, or chilled.
Notes
- For a citrusy twist, add orange slices or zest to the poaching oil.
- Pair with roasted vegetables, salad, or boiled potatoes.
- Leftover salmon is great for salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Contemporary / European
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 65 mg
