Dinner Tonight: Olive Oil–Poached Salmon

Name: Dinner Tonight: Olive Oil–Poached Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal; 1 teaspoon chopped fresh thyme leaves; 2 teaspoons lemon juice; 1 teaspoon lemon zest; 6 servings Olive oil as needed; 237 milliliters peas; 907 grams salmon, skinned, boned, and cut into serving servings; 6 servings Salt and pepper to taste; 6 servings Flaky sea salt such as Maldon, for finishing the fish; 355 milliliters sugar snap peas, washed and ends trimmed

Need a gluten free, dairy free, and primal main course? Dinner Tonight: Olive Oil–Poached Salmon could be a tremendous recipe to try. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 384 calories, 34g of protein, and 24g of fat. A mixture of asparagus, thyme leaves, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center.

Ingredients you will need

Olive Oil

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Pot

Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve.

Ingredients you will need

Salt And Pepper

Thyme

Lemon Juice

Salmon

Cooking Oil

Equipment you will use

Whisk

In the meantime, bring a large pot of salted water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds.

Ingredients you will need

Sugar Snap Peas

Asparagus

Peas

Drain the vegetables and dry them well, then toss with the dressing.

Ingredients you will need

Vegetable

Serve the salmon topped with flaky salt and surrounded by vegetables.

Ingredients you will need

Vegetable

Salmon

Salt

Equipment

Frying Pan

Pot

Whisk

Ingredients

Servings:

454grams

asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal 1teaspoon

chopped fresh thyme leaves 2teaspoons

lemon juice 1teaspoon

lemon zest 6servings

Olive oil as needed 237milliliters

peas 907grams

salmon, skinned, boned, and cut into serving servings 6servings

Salt and pepper to taste 6servings

Flaky sea salt such as Maldon, for finishing the fish 355milliliters

sugar snap peas, washed and ends trimmed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.