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Monday, May 13, 2013

Salmon Poached in Olive Oil

You poach the salmon at a low temperature.
It cooks to perfection and doesn't get oily.

1 salmon fillet per serving
1/4 cup olive oil
dried basil to taste
butter to taste
lemon to taste

Defrost salmon if needed and
bring oil to a low simmer in a saucepan.
Place salmon in oil and poach turning once
until done and season to your taste.

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