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Recipe

Olive Oil Poached Salmon with Indian Spices

Scott Phillips

Servings: four.

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Serve with basmati rice and sautéed spinach or watercress.

Watch the Olive Oil Poached Salmon Video Recipe to see how this dish comes together, step by step.

Ingredients

  • 1 large clove garlic
  • Kosher salt
  • 1 tsp. garam masala
  • 1 tsp. cumin seed, toasted and ground
  • 1 tsp. coriander seed, toasted and ground
  • 1/4 tsp. cayenne
  • 4 to 6 cups extra-virgin olive oil
  • Four 3/4- to 1-inch-thick skinless center-cut salmon fillets (6 to 7 oz. each)
  • 4 lemon or lime wedges

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 105
      Sodium (mg): 370
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 39

Preparation

  • Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp. salt in a small bowl. Add just enough of the oil to turn the spice mixture into a smooth paste, 1 to 2 tsp. Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.

    Position a rack in the center of the oven and heat the oven to 225°F.

    Measure the thickness of the fillets and pour the same depth of oil into a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the salmon fillets in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the fillet, 25 minutes. Transfer the salmon to a wire rack to drain for a few minutes. Serve warm with lemon or lime wedges.

Reviews

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Reviews

  • llacim | 06/26/2013

    I modified this recipe to a version I could make, and my review is based on that. I didn't have cumin or coriander seeds, so I toasted the ground spices in a saut pan just as you would the seeds. As soon as it started to smoke I took it off and poured it into the bowl. I also didn't poach in the olive oil, instead I grilled (after reading that this step wasn't necessary and used up/wasted quite a bit of olive oil). Overall this was a good, easy recipe. I will definitely make it again. I used all of the paste on a small piece of salmon and it was very salty. Next time around I will cut back on the amount of salt. More can always be added after the fact, but I'm pretty sure it will work with 1/2 tsp.

  • llacim | 06/26/2013

    I modified this recipe to a version I could make, and my review is based on that. I didn't have cumin or coriander seeds, so I toasted the ground spices in a saut pan just as you would the seeds. As soon as it started to smoke I took it off and poured it into the bowl. I also didn't poach in the olive oil, instead I grilled (after reading that this step wasn't necessary and used up/wasted quite a bit of olive oil). Overall this was a good, easy recipe. I will definitely make it again. I used all of the paste on a small piece of salmon and it was very salty. Next time around I will cut back on the amount of salt. More can always be added after the fact, but I'm pretty sure it will work with 1/2 tsp.

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