Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Use our Persian Lime Olive oil for a truly unique twist. The fish will be ready before the rice, so get that going first. Serve with basmati rice and sautéed spinach.
1 ½ lbs. of 3/4- to 1-inch-thick skinless, center-cut salmon fillets, cut into nice chunks
1 large clove garlic
1 tsp. garam masala
1 tsp. cumin seed, toasted and ground
1 tsp. coriander seed, toasted and ground
1/4 tsp. cayenne
2-3 cups extra-virgin olive oil
1 lemon or lime cut into 4 wedges
Peel & smash the garlic clove & a pinch of salt into a paste, either with a mortar & pestle or by mincing & then mashing it with the side of a chef’s knife (or use 1 Tbs. Amore garlic paste).
Combine the garlic, garam masala, cumin, coriander, cayenne, and salt in a small bowl.
Add just enough of the oil to turn the spice mixture into a smooth paste (1 to 2 tsp.)
Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.
Cut fish into 1″ cubes.
In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over medium heat. Add fish chunks & let cook slowly until fish begins to turn opaque, about 3 minutes. Heat should not be so high that the fish fries.
Poach to desired doneness which should be about 5 minutes or less.
Serve immediately with lemon or lime wedges on the side.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.