Poaching salmon in olive oil is one of our favorite cooking preparations, guaranteeing silky fish every time. Citrus and wild salmon go really well together, with the acid cutting through wild salmon’s luscious rich flavor. Strain and reuse the olive oil for another poached fish dish - one taste and you won’t stop!
2 - 2½ cups extra virgin olive oil (depending on thickness of portions)
1 blood orange or ruby red grapefruit
maldon or other flake salt
Directions
Preheat oven to 275°F.
Place salmon fillets skin side down in a
10” cast iron skillet or oven-proof baking dish.
Using a vegetable peeler, peel the outer
skin, but not the pith, of the orange. Scatter the orange peel, garlic and
three quarters of the chilies over the salmon. Pour olive oil over the fish
until the fillets are just covered.
Poach on center rack of oven for 14 minutes
or until the top of the salmon is just opaque.
While fish is poaching, cut off the
remaining orange peel and slice the orange into 1/4” slices, repeat with other
citrus and set aside.
When fish is ready, remove from oven and
transfer to serving dish. Arrange half of the citrus slices on top of the fish
and spoon olive oil over both. Garnish with the remaining chili flakes and salt
to serve
