Recipe Of The Week – Olive Oil Poached Salmon

Olive Oil Poached Salmon

Salmon is such an exquisite fish and poaching is one of the best ways to bring out its flavor. Olive Oil Poached Salmon, brings out olive oil in an unusual way. The salmon is poached, not in water, but in olive oil.

So, if you’ve never poached anything in olive oil before, then you need to keep reading…



Olive Oil-Poached Salmon


200 g fresh horseradish, peeled and finely grated on a Microplane
2 1/4 cups boiling water
2 medium leeks, white parts only, julienned
1 medium carrot, julienned
One medium fennel bulb—halved, cored and julienned
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard

Salt and freshly ground pepper
Four 6-ounce skinless salmon fillets Fleur de sel or sea salt, for sprinkling


Set a medium strainer lined with a coffee filter over a small saucepan. Put the grated horseradish in the filter and gradually pour the boiling water over it.

In a large saucepan of boiling water, blanch the leeks, carrot and fennel for 1 minute. Drain in a colander and transfer the vegetables to a bowl.

In a large skillet, heat the 2 tablespoons of olive oil. Add the leeks, carrot and fennel and cook over moderate heat, tossing, until hot. Stir in the mustard and season with salt and pepper. Remove from the heat.

In a medium saucepan, bring the remaining 1 1/2 cups of oil to a simmer over moderate heat. Season the salmon fillets with salt and pepper and add to the oil. Gently simmer the fillets over low heat for 4 minutes. Turn and simmer until just cooked, about 3 minutes longer.

Meanwhile, gently reheat the horseradish broth and season with salt. Rewarm the vegetables. Pour the broth into 4 shallow bowls. Spoon the vegetables into the bowls and top with the fillets. Sprinkle with fleur de sel and pepper and serve.

Make Ahead: The horseradish broth can be covered and kept at room temperature for up to 4 hours. The blanched vegetables can be refrigerated overnight. 

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