Salmon cooked in olive oil

Salmon cooked in olive oil

By
From
Modern Italian Food
Serves
4-6
Photographer
Earl Carter

Salmon on offer in Australia is farmed, so it is always easy to find. As well as being a great source of omega 3 acids, which are good for you, the fish is relatively inexpensive.

Poaching salmon in olive oil may seem very extravagant, but if you use the appropriate cooking vessel – something long and narrow, like a loaf-shaped baking tin – the amount of oil needed is not much at all. Furthermore, you can reuse the oil for cooking other fish recipes. It stores well in a jar.

The idea is to cook the fish very, very slowly for a relatively short time. The only thing you have to do is keep a watchful eye on it to make sure the fish doesn’t overcook. The oil should be at a fairly low temperature (50–60°C), which is cool enough for you to stick your finger into it (although you wouldn’t want to keep it there for too long). After 5–6 minutes the fish should be cooked to a perfect pink. If too many white dots appear on the surface of the fish, the oil is too hot and the fish is starting to overcook.

So, why bother with all this? Because there is simply no better way of preserving the integrity of the fish flesh, and when it melts in your mouth, you will agree that it is very appealing.

Ingredients

Quantity Ingredient
good quality olive oil, enough to cover the fish
1 large salmon fillet, bones removed and trimmed, skin on
or 4-6 individual salmon pieces, bones removed and skin on

Method

  1. Heat the oil to about 55°C over a low heat. The oil only needs to be hot enough to cook the fish – if you can stick your finger into the oil and leave it there for a few seconds without getting burnt, it is probably about right. (Obviously, you need to exercise some caution when attempting this!)
  2. Slip the fish into the oil and cook for 5 minutes, watching to ensure it doesn’t overcook. Use a large spatula or 2 spoons to very carefully remove the fish from the oil. Do not allow it to break if you possibly can. Serve the salmon warm with a simple potato salad tossed with soft-boiled eggs and mayonnaise.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
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restaurant
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