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people
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Ingredients
Poached Salmon
- 4 cups Koroneiki EVOO
- 2 garlic cloves peeled and sliced
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 4 6 oz salmon fillets
Fennel Salad
- 1/4 cup Dill EVOO
- 2 tbsp Pomegranate Dark Balsamic Vinegar
- 1 bulb fennel thinly sliced (plus some fennel fronds for garnish)
- 1 cup cucumber thinly sliced
- 1 cup radish thinly sliced
- 2 cups arugula
- salt and pepper to taste
Ingredients
Poached Salmon
Fennel Salad
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Instructions
- Preheat oven to 275°F.
- In a large saucepan, combine Koroneiki EVOO, garlic, salt, and pepper. Gently heat the oil mixture over medium to medium-low heat until the oil reaches 200°F. Transfer oil and aromatics to a high sided, small casserole (small enough to be able to submerge the salmon in the oil completely).
- Carefully place salmon fillets into the oil and place in the oven.
- Poach salmon for 30-45 minutes or until internal temperature reaches 140°F. Remove the pan from the oven and set aside to rest (appx. 5 minutes).
- In a small bowl, combine Dill EVOO and Pomegranate Dark Balsamic Vinegar, whisk until blended. Set aside.
- In a large bowl, combine fennel, cucumber, radish, and arugula. Drizzle salad with half of the dressing and toss to coat. Season to taste with salt and pepper.
- Divide salmon and salad between plates. Garnish salad with some fennel fronds. Serve remaining salad dressing on the side.