Never poached anything in olive oil before? Sounds a little intense, but I’ll show you (in the video below) that it’s actually really easy, and is a great way to cook fish and retain all of its’ moisture at the same time. Instead of baking, frying, or roasting a fresh piece of great quality seafood – poach it in olive oil in less than fifteen minutes.
A few weeks ago, I was asked by Copper River Wild to help them come up with a few recipes for their salmon. After a few days, I decided to use that opportunity to create my very first video tutorial on how to poach sockeye salmon in infused olive oil. Again, it is my very first video! So please bare with me, as it is a little rough… (lots of ‘ummms’, and minor flubs). But I promise I’ll get better at this video blogging thing, because I’d love to make more for you all in the future. Let me know what you think!
Infused Olive Oil Poached Salmon
- 2-3 cups of Olive Oil
- 1 Clove of Garlic
- 1-2 tablespoons of Chopped Ginger
- 2 Filets of Wild Caught Sockeye Salmon
- 2 teaspoons of Salt
- 1/4 cup of Chopped Mushrooms
- 1/4 cup of Petite Green Peas
- Heat your olive oil at low-medium heat keeping it around 60 degrees celsius.
- Chop up your garlic and ginger, and put them into the olive oil.
- Season your filets with salt.
- Place the filets into the olive oil, making sure it is entirely immersed.
- Cook for about 10-15 minutes depending on how rare-well done you would like it.
- Place the filets on a paper towel to drain the excess oil.
- Take a few tablespoons of the poaching liquid and place it into a separate pan.
- Bring the heat up to medium-high.
- Pour in the peas and mushrooms to saute for about 3-5 minutes.
- Top your salmon filets off with the vegetables, and enjoy!