Description
This Olive Oil Poached Salmon with Herb Vinaigrette is a delicate, flavorful dish where salmon fillets are gently poached in fragrant olive oil infused with garlic, lemon, and fresh herbs. Finished with a bright herb vinaigrette, it offers a healthy and elegant Mediterranean-inspired main course perfect for any occasion.
Ingredients
Scale
Salmon and Poaching Ingredients
- 4 salmon fillets (6 ounces each, skinless)
- 2 to 2 1/2 cups extra virgin olive oil (enough to fully submerge the fillets)
- 2 garlic cloves, smashed
- 1 lemon, sliced
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Preheat and Prepare Poaching Oil: Preheat your oven to 250°F (120°C). In a small saucepan or an oven-safe baking dish, combine the olive oil, smashed garlic cloves, lemon slices, thyme, rosemary, salt, and black pepper. Warm gently on the stovetop until fragrant, being careful not to overheat or fry the ingredients, then remove from heat.
- Poach the Salmon: Nestle the salmon fillets in a single layer in the warm olive oil, ensuring each fillet is fully submerged. Transfer the pan or dish to the preheated oven and poach the salmon for 25 to 30 minutes, or until the fish is just opaque and flakes easily with a fork.
- Make the Herb Vinaigrette: While the salmon cooks, prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced shallot, chopped parsley, chopped dill, and a pinch of salt and pepper until well combined.
- Serve the Salmon: Once the salmon is done, use a slotted spatula to carefully remove each fillet from the olive oil and place them on a serving platter. Drizzle each fillet with the herb vinaigrette and serve warm or at room temperature for best flavor.
Notes
- Use a mild, high-quality extra virgin olive oil as the salmon will absorb its flavor.
- This dish pairs wonderfully with roasted vegetables, couscous, or a fresh light salad.
- Leftover salmon can be used cold in salads or sandwiches, making for excellent leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet (approximately 6 ounces)
- Calories: 420
- Sugar: 0 g
- Sodium: 310 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 75 mg
