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Sunday, 5 October 2014

Deep Poaching

The key here is keeping the cooking liquid (in this case, oil) at a low temperature. It should never rise above boiling (212°F).

Olive Oil-Poached Salmon
4 cups water
1/4 cup kosher salt
4 skinless, center-cut salmon fillets (6 oz each)
1 lemon
1 clove garlic, smashed
3 cups extra-virgin olive oil
1. Whisk water and salt in a large bowl. Add fillets and soak for 4 minutes. Remove and pat dry.
2. Peel lemon into 1-inch strips. Rub a shallow skillet with lemon peel (skin side) and garlic, and leave both in the pan.
3. Fill the skillet with enough oil to cover fillets. Heat on medium until a food thermometer reads about 125°F. Add fillets and cook until their internal temperature reaches 115°F to 145°F, about 10 to 12 minutes. (Adjust heat as needed to keep the oil temperature around 125°F.)
4. Remove fillets to a wire rack to drain. Serve with lemon wedges and greens.

Makes 4 Servings
Per serving: 340 cal, 21 g fat (3.5 sat), 0 g carbs, 490 mg sodium, 0 g fiber, 35 g protein

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