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1
Add 1/2 the lemon, lime and orange peel to olive oil in a non-reactive saucepan.
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2
You need enough olive oil to cover the fillets completely, and a big enough pan to cook the salmon in a single layer.
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3
Bring the olive oil up to a VERY STEADY 175-180 degrees F (80-82 degrees C) over medium heat.
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4
While the oil heats, prepare the mixed citrus gremolata by finely mincing the remaining citrus peel, and tossing with the parsley, lemon juice and garlic.
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5
Season well with coarse salt and freshly cracked pepper.
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6
When the oil is to temperature, season the salmon with salt and pepper and add to the oil.
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7
Poach until 1 or 2 small white droplets appear on the surface of the salmon (medium rare, see tip below).
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8
Remove from the oil immediately, and drain for 2 minutes on paper towels.
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9
Serve immediately, garnished with the mixed citrus gremolata.
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10
Tips:
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11
Cooking time will vary with the thickness of the salmon.
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12
Our relatively thin fillets took 5-6 minutes; if you have thicker fillets, you may want to increase the heat slightly just after you add the salmon to bring up the temperature of the oil.
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13
Use a thermometer to monitor the oil temperature, and do not allow it to go above 180 degrees F (82 degrees C).
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14
Inch-thick fillets will take approximately 10-12 minutes to cook to medium rare.
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15
To reuse the oil, strain through cheesecloth, and store covered in the fridge for up to 1 week.
