Olive Oil Poached Salmon with Fennel Salad
Servings
4people
Servings
4people
Ingredients
Poached Salmon
Fennel Salad
Instructions
  1. Preheat oven to 275°F.
  2. 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).
  3. Carefully place salmon fillets into the oil and place in the oven.
  4. 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).
  5. In a small bowl, combine Dill EVOO and Pomegranate Dark Balsamic Vinegar, whisk until blended. Set aside.
  6. 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.
  7. Divide salmon and salad between plates. Garnish salad with some fennel fronds. Serve remaining salad dressing on the side.