Olive Oil-Poached Salmon

1. 1

   Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching.

2. 2

   (When fish is added, oil should cover it, so it is better to use more oil than not enough.)

3. 3

   Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips.

4. 4

   Add peel to oil.

5. 5

   Season fish on both sides with salt and pepper.

6. 6

   Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat.

7. 7

   Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.

8. 8

   When temperature is stable, add fish.

9. 9

   Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.

10. 10

    Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork.

11. 11

    Remove to a plate lined with paper towels, let drain.

12. 12

    Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.