Olive Oil Poached Salmon And Braised Artichokes With Sauvignon Blanc Recipes

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OLIVE OIL POACHED SALMON



Olive Oil Poached Salmon image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic, smashed
1 small bunch fresh thyme
1 lemon, peel removed in wide strips with a veggie peeler
1 tablespoon coriander seeds
2 bay leaves
1 quart extra-virgin olive oil
4 (6-ounce) salmon fillets
Kosher salt

Steps:

  • Place the aromatics-the garlic, thyme, lemon zest, coriander, and bay leaves-in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
  • Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.

OLIVE OIL-POACHED SALMON



Olive Oil-Poached Salmon image

Provided by Julia Moskin

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

10 sprigs fresh thyme
1 large sprig fresh rosemary
2 cloves garlic, peeled and lightly crushed
About 3 cups olive oil, more to cover fish
2 pounds salmon fillet, cut into 4 pieces, at room temperature
2 lemons, one cut into wedges for garnish
Salt
black pepper to taste
Minced parsley, chives or another fresh herb, for garnish

Steps:

  • Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
  • Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
  • When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
  • Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 33 grams, Fiber 2 grams, Protein 78 grams, SaturatedFat 8 grams, Sodium 912 milligrams, Sugar 0 grams

SALMON FILLETS POACHED IN OLIVE OIL



Salmon Fillets Poached in Olive Oil image

Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 9

6 cups olive oil, preferably extra-virgin
1 sprig fresh thyme
1 garlic clove
4 center-cut salmon fillets (3 ounces and 1 1/2 inches thick each), skinned
Coarse salt and freshly ground white pepper
Pea Stew with Pistachios and Lemon Confit
Fleur de sel (or other coarse salt)
Coarsely chopped shelled unsalted pistachios, for garnish
Lemon Confit for Pea Stew (optional)

Steps:

  • Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
  • Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
  • Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.

OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC



Olive-Oil-Poached Salmon and Braised Artichokes with Sauvignon Blanc image

Provided by Walter Manzke

Categories     Poach     Salmon     Artichoke     White Wine     Gourmet     California

Yield Makes 4 servings

Number Of Ingredients 18

1/4 cup fresh lemon juice
4 medium artichokes with stems attached (1/2 lb each)
3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 celery rib, sliced
2 garlic cloves, halved crosswise
1 cup Sauvignon Blanc
2 fresh thyme sprigs
1 1/2 teaspoons fine sea salt
1/2 teaspoon black pepper
3 cups chicken stock or reduced-sodium chicken broth
1/2 teaspoon Sherry vinegar
1 stick (1/2 cup) unsalted butter, cut into 8 pieces
About 2 1/2 qt olive oil
4 (2-inch-thick) pieces salmon fillet with skin (about 6 oz each)
2 tablespoons chopped fresh flat-leaf parsley
Special Equipment
a deep-fat thermometer

Steps:

  • Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
  • Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
  • While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
  • Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
  • While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
  • Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.

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