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Saturday, April 6, 2013

Salmon Poached in Oil

Poaching salmon in water removes flavor
from the fish into the poaching water,
while poaching the salmon in oil keeps
the flavor in the fish and not oily.
The secret is to keep the temperature
of the oil at around 180 degrees F.
To do this easily place the pan in a
oven to finish the poaching process.

4 serving size salmon steaks
1 cup canola oil
2 tablespoons butter
juice of 1 lemon

Preheat oven to 250 degrees F.
Place oil in an oven proof pan
and heat on medium to 180 degrees F.
Use a food thermometer to check the temp.
Place salmon in oil in pan and poach
on top of the stove for 2 minutes or so.
Carfully turn salmon steaks over and
now cover the pan and place in oven.
Poach in oven for about 12 minutes.
Remove salmon, plate and garnish with
butter and a squeeze of lemon juice.

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