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Olive Oil Poached Salmon with Chunky Mashed Potatoes

Poaching fish in water or stock ensures moist, tender results. But poaching seafood in oil is an increasingly popular technique among seafood-savvy chefs that 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. Full-flavored Vital Choice organic extra virgin 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.
Yield: Serves 4
Total Time: 40 min
Prep: 15 min
Cook: 25 min
Additional:
Ingredients
3 sprigs thyme
1 clove garlic, halved
1 teaspoon sea salt
Organic black pepper, to taste
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
Preparation
1.  Place fish in a dutch oven in a single layer; pour oil over fish to just cover. Add thyme and garlic. Gently poach fish over medium heat until just cooked through, about 7 to 10 minutes.
2.  Remove fish from dutch oven using a slotted spatula and set aside on a plate or platter. Season with 1/2 teaspoon of the salt and pepper to taste; keep warm.
3.  Heat medium saucepan of salted water to a boil over high heat. Add potatoes and cook until tender, approximately 15 minutes. Drain and mash coarsely. Mash in butter until melted. Stir in milk until almost smooth. Season with remaining 1/2 teaspoon salt and pepper to taste.
4.  Divide potatoes among 4 serving plates. Top with fish and drizzle horseradish sauce over. Garnish with parsley or other herbs.
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