Olive Oil Poached Salmon with Bacon Broth
Poaching is one of the easiest ways to cook salmon. It's such a clean and healthy way of cooking and eating. The integrity of the fish is not lost when poached correctly and you end up with the most delicious piece of tender fish that tastes great.
Ingredients
4 six oz skinless wild BC salmon fillets
4-6 cups of olive oil (enough to cover fillets)
1 sprig of thyme
2 cloves of garlic
1 shallot
1 lemon peel removed in wide strips
For the broth:
1 small onion (finely chopped)
4 thick slices bacon ( cut into strips)
2 cloves of garlic (minced)
½ cup corn
1 cup fingerling potatoes
1 cup spinach
½ cup cherry tomatoes
1 cup chicken stock
2 tbsp sherry vinegar
1 tbsp honey
salt and pepper
Directions
Make sure your salmon is brought to room temp otherwise it will lower the heat of the olive oil.
Use a candy thermometer to know the exact temperature of oil.
Bring pot of water to a boil and cook potatoes until fork tender and set aside.
Pour olive oil in a straight sided sauce pan along with your aromatics: thyme, garlic, shallots, and lemon peel. Heat oil over medium heat until it reaches 120°F. Let the salmon come to room temperature and season generously with salt and pepper. With a fish spatula gently place the fish in the oil. Let the fish cook in the oil for 15-18 minutes. Remove and set on paper towel.
While the fish is poaching make the broth:
In a large sauté pan over medium heat render bacon until crispy, about 7 minutes. Add onions and cook, stirring often, until translucent, another 5 minutes. Add in tomatoes, potatoes, and corn, then increase heat to high and cook until tomatoes start to burst. Deglaze pan with chicken stock. Mix in honey and vinegar and turn down heat to low. Stir in spinach and cook until wilted. Season to taste with salt and pepper.To serve, in a shallow bowl ladle in broth and vegetables and top with poached salmon.
Enjoy!
Serves 4
Total Time: 60 mins
Prep Time: 30 mins
Cook Time: 30 mins