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
- 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 substitute more parsley if you can't find it)
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh basil
- 1 teaspoon finely chopped fresh tarragon
- 5 tablespoons extra-virgin olive oil
- kosher salt & black pepper
Soak the shallot in the vinegar for 15 minutes. In a separate bowl, mix the herbs, salt & pepper.
Lay the salmon on a baking sheet and pour about a tablespoon or more of olive oil over the fish. Sprinkle with kosher salt.
Slow cook the salmon in a 225F oven for 40-45 minutes. Scrape off any white proteins that may appear (I remove the skin right from the baking sheet, but you can have your fishmonger remove the fish skin).
Break up the salmon into large chunks and place on a platter.
Add the shallots and most of the vinegar to the herbs and oil.
Spoon this yummy herby vinaigrette over the salmon.
Delicious warm or at room temperature.