Olive Oil Poached Salmon with Cilantro-Lime Gremolata

Olive Oil Poached Salmon with Cilantro-Lime Gremolata

Servings

4

Rating


Ingredients
  • Salmon:
  • 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
  • Gremolata:
  • 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
Preparation
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.

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