Olive Oil Poached Salmon with Indian Spices

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.

Serves 4

1 ½ lbs. of 3/4- to 1-inch-thick skinless, center-cut salmon fillets, cut into nice chunks
1 large clove garlic
Kosher salt
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.

This entry was posted in Recipes and tagged fish, indian, olive oil, Olive Oil Poached Salmon with Indian Spices, persian lime olive oil, poached, salmon.

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