Fish Family friendly Main

Olive-oil poached salmon with salsa verde

Name: Olive-oil poached salmon with salsa verde
Yield: 4
Ingredients: 150ml extra virgin olive oil, plus extra to poach the salmon; 4 x 120g salmon fillets, skinned, pin-boned; 1 bunch flat-leaf parsley, leaves picked; 1 bunch basil, leaves picked; 5 anchovy fillets, drained; 2 tbs salted capers, rinsed, drained; 2 garlic cloves, crushed; Grated zest and juice of 1 lemon; Watercress sprigs and steamed potatoes, to serve

Rate now

Jump to recipe

by delicious. team

delicious. team

Apr 30, 2016

When you poach salmon in olive oil, the result is silky smooth and incredibly tasty.

150ml extra virgin olive oil, plus extra to poach the salmon
4 x 120g salmon fillets, skinned, pin-boned
1 bunch flat-leaf parsley, leaves picked
1 bunch basil, leaves picked
5 anchovy fillets, drained
2 tbs salted capers, rinsed, drained
2 garlic cloves, crushed
Grated zest and juice of 1 lemon
Watercress sprigs and steamed potatoes, to serve

Method

1.

Fill a deep frypan with enough olive oil to cover the fillets when immersed. Place the pan over very low heat and bring to body temperature (when you dip your finger in the oil, it should be warm but not hot). Slip the salmon into the oil and poach for 18 minutes (if whites dots appear on the surface of the salmon, the oil is too hot).
2.

Meanwhile, for the salsa verde, place the herbs, anchovies, capers and garlic in a food processor and process to a paste. Add the 150ml olive oil, lemon zest and juice, then season and process to combine.
3.

Using a fish slice, remove the salmon from the pan and place on a serving plate or shallow dish. Place a generous dollop of the salsa verde on top and serve with watercress, steamed potatoes and remaining salsa verde in a dish on the side.