Cooking for Hubby's bday this Saturday and as always he's requested a salmon-centric menu. For the entree I had the idea of poaching salmon in olive oil because a) I'm bored of grilled or pan-seared salmon and b) poached salmon in water or broth always tasted bland to me.
Only I've never poached salmon (or anything) in any kind of fat or oil. Can someone here give me any direct experience on this?
Searching the board I found a mention of someone who made oil-poached tuna and said it was gross. Ut-oh.
But someone recommended an olive-oil roasted salmon recipe here:
which is close to poaching (gently warm over medium heat for 3 minutes per side in oil that comes halfway up the salmon fillet).
I also found lots of recipes online, including one by Charlie Trotter here
which is poached submerged in 130F herbed oil for 10-12 minutes.
And this Epicurious one here:
which is poached in 150F oil for 8-10 minutes.
So lots of methods to choose from. Submerge in oil, or halfway up? How many minutes or to what internal temperature for just barely done salmon? When it's done, does the salmon turn a pretty golden hue, or a pallid pink, or what?
And will it make my whole house smelly with oily salmon smell? (the biggest question)
Updated 1 month ago | 4
Updated 2 months ago | 35
Updated 2 months ago | 15
Updated 3 months ago | 6
Updated 4 months ago | 3