Delicious Salmon, is an understatement. I was impressed with the spice rub remaining on the salmon fillets, even after they baked in the slow oven, fully submerged. I did two fillets, and baked for the recommended 25 minutes. The salmon was succulent and the squeeze of citrus was the perfect addition. The Salmon was fully cooked through, and yet retained a very moist texture. I do believe that the next time, I will experiment with a 20 minute, versus 25 minute slow bake.
Keep those recipes a comin'
Olive oil poaching is now my go-to method for cooking salmon. Another plus of the method--no smell of fish cooking in your kitchen! 5 stars for the method; 4 for the recipe as written.
I first tried this w/o the Indian spices, just kosher salt, garlic & pepper; thought it was great. Finally got a chance to do the Indian spices, and it just wasn't as delicious as I thought it would be.
As for the oil, I carefully strain through a coffee filter, and I re-use until it starts to smell of fish...generally 3-5 uses.
Delicious. I made salmon one night - strained oil as directed and cooked shrimp couple of nights later with same oil. There's just two of us - so I used only two cups of oil in a smaller pan.
I made the olive oil poached salmon this evening and it was fantastic.... so easy to do, the salmon was moist (but not oily like I expected) and flavorful. I have a question though... what is the safest way to get rid of all that used olive oil?
A huge sucess with my friends. It was a shame to waste all that good olive oil though. The taste and texture of the fish was magnificent. Easy to make etc.
I just made this tonight! This was such an easy and amazingly tasty recipe.