Olive Oil Poached Salmon with Mixed Citrus Gremolata

1. 1

   Add 1/2 the lemon, lime and orange peel to olive oil in a non-reactive saucepan.

2. 2

   You need enough olive oil to cover the fillets completely, and a big enough pan to cook the salmon in a single layer.

3. 3

   Bring the olive oil up to a VERY STEADY 175-180 degrees F (80-82 degrees C) over medium heat.

4. 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.

5. 5

   Season well with coarse salt and freshly cracked pepper.

6. 6

   When the oil is to temperature, season the salmon with salt and pepper and add to the oil.

7. 7

   Poach until 1 or 2 small white droplets appear on the surface of the salmon (medium rare, see tip below).

8. 8

   Remove from the oil immediately, and drain for 2 minutes on paper towels.

9. 9

   Serve immediately, garnished with the mixed citrus gremolata.

10. 10

    Tips:

11. 11

    Cooking time will vary with the thickness of the salmon.

12. 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.

13. 13

    Use a thermometer to monitor the oil temperature, and do not allow it to go above 180 degrees F (82 degrees C).

14. 14

    Inch-thick fillets will take approximately 10-12 minutes to cook to medium rare.

15. 15

    To reuse the oil, strain through cheesecloth, and store covered in the fridge for up to 1 week.

* Per serving · 4 servings · Values may vary.