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Cook the Issue 2010

Cook the Issue 2010: Olive oil poached salmon with Indian spices

By Pielove, member

May 5th, 2010

Okay, I was really dubious about this recipe, but then I noticed that the article is by Molly Stevens, one of my favorite contributors...and then ICDOCEAN made the oil-poached halibut... and then I was biking by the fish shop... and then I had to make this recipe!  It was great-- a lovely texture, perfectly cooked, and not oily at all.  I suspect that, because the fish is not porous, the oil bathes and cooks the fish but does not penetrate.  The Indian spices were a nice accent too.  Yum!  I saved the oil to make another poached fish.  I also used a little of it to fry the soft-shell crabs.  Too bad I don't have a diesel car!

Recipe Used: Olive oil poached salmon with Indian spices

posted in: Gallery, Cook the issue 2010
Comments (2)

Pielove writes: Hey Denise-- thanks! I bet oil-poached scallops are wonderful. I do miss the bit of browning around the edges that one gets with high-heat techniques-- maybe I should give them a quick zing with the blowtorch. Hey, I've been enjoying your blog-- never heard of a calimari steak before...
Jen Posted: 10:00 pm on May 7th

legalcat writes: Jen,
I poached scallops in olive oil once and they were wonderful - I've been thinking about trying some other poached fish, but just need to find that big, economical jug of olive oil! Congratulations on your little spread in the new issue, What We're Cooking Now! Cute photo! Denise@There's a Newf in My Soup! Posted: 11:51 pm on May 6th

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