Olive Oil Poached Salmon with Chunky Mashed Potatoes
Poaching fish in water or stock ensures moist, tender results. But poaching seafood in oil—an increasingly popular technique among seafood-savvy chefs—adds a unique, wonderful flavor and richness.
This approach works with Salmon, Halibut, Sablefish, or any sturdy fish. The key is low heat and slow cooking, so that the fillet turns out moist, with a near-flaky texture.
Our fine, full-flavored organic extra virgin Spanish Picual olive oil is the perfect choice, as it will lend aromatic, apple-like flavor notes to the proceedings. (If you prefer, use chicken broth instead of olive oil.)
Serve this recipe with a horseradish sauce to drizzle over the fish and potatoes.
Olive Oil Poached Salmon, Halibut, or Sablefish with Chunky Mashed Potatoes
Prep time 15 minutes
Cook time 25 minutes
2 cups organic extra virgin olive oil or chicken broth
3 sprigs thyme
1 clove garlic, halved
1 teaspoon sea salt
Organic black pepper
4 large red potatoes, peeled, cut in chunks
2 tablespoons butter
1/2 cup milk
Prepared horseradish sauce
Chopped thyme or other herbs, such as tarragon, cilantro or mint
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