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Olive Oil Poached Salmon w/ Herb Vinaigrette

Besides my Poached Cod with 6 minute egg recipe, this is my new warm weather favorite way to prepare fish. It is pretty enough to serve for company, and you can make it ahead, so it's a win win. The basics recipe is you make a salsa verde type of vinaigrette and you pour it over slow roasted oven poached fish.  Done. You serve the fish room temperature on a big platter, and you have a party. Because you cook the fish at such a low temperature, it stays moist and delicious. So good.  So easy.   Thanks Jen from Once Upon a Chef for pushing me to finally try this. I used the herbs that I had....parsley, chives, dill and cilantro (I never have chervil, only the French seem to). Oven Poached Salmon with Herb Vinaigrette: (adapted from Salt, Fat, Acid, Heat) 2 1/2 lb. salmon filet 1 tbsp olive oil kosher salt Vinaigrette: 1 large shallot, diced 3 tablespoons  white wine vinegar 2 tablespoons  finely chopped fresh Italian parsley 1 tbsp   very finely chopped fresh chervil (okay to substi

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