- 4 salmon fillets, 3/4 to 1 inch thick, about 3 ounces each
- Kosher salt
- Freshly ground black pepper
- 1 bottle Pompeian Arbequina Extra Virgin Olive Oil
- 2/3 cup fresh cilantro, roughly chopped
- 1 lime, zested and juiced
- 1 clove garlic, finely minced
- 1 tablespoon Pompeian Arbequina Extra Virgin Olive Oil
1)Before you begin, bring salmon to room temperature by allowing it to sit for about 20-30 minutes. Season each salmon fillet with salt and pepper.
2)Pre-heat oven to 225 degrees F. Reserve 1 tablespoon of the Pompeian Arbequina Extra Virgin Olive Oil
for the gremolata. Pour the remaining Pompeian Arbequina Extra Virgin Olive Oil
into a 10-inch straight-sided sauté pan, enough to cover the thickness of the salmon fillets. Heat oil over low heat until the oil reaches 120 degrees F. Place the salmon fillets in a single layer in the oil and immediately transfer to the oven. Poach the salmon until a few small whitish droplets rise to the surface of the fillets, about 25 minutes.
3)While the salmon is cooking, prepare the gremolata. In a small bowl, combine cilantro, lime zest and juice, garlic and reserved tablespoon of Pompeian Arbequina Extra Virgin Olive Oil.
4)When the salmon is done, transfer to a wire rack to drain for a few minutes. Serve warm topped with the cilantro-lime gremolata.
Tip: Leftover Pompeian Arbequina Extra Virgin Olive Oil
can be reused a couple more times to poach seafood. After the oil has cooled completely, strain through a mesh sieve lined with a coffee filter. Cover and store in the refrigerator for up to three weeks.