May 6, 2016 1:04 pm

Olive oil poached salmon on laurica farms greens with lemon vinaigrette

ABOVE: Angie Quaale from Well Seasoned in Langley is making a poached salmon salad for mom this Mother's day.

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RECIPE: 

Olive Oil Poached Salmon on Laurica Farms Greens with Lemon Vinaigrette

3 cloves of fresh garlic, smashed

1 small bunch of fresh thyme

1 lemon, peeled with a veggie peeler

2 bay leaves

4 wild BC salmon filets

Kosher salt & pepper to taste

 

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In a sauté pan, add the olive oil and bring the pan to medium heat. Add the aromatics and let them simmer in the oil for about 5 minutes to start to infuse the oil.   Add the salmon filets to the pan & let the salmon poach for about 15 minutes over medium heat – the oil should be a simmer, you are not deep frying. When the fish is cooked through, remove with a fish spatula and allow the oil to drain.  Season the cooked fish with salt & pepper.  Serve the warm salmon fillets with your freshly dressed greens.

Fresh Lemon Vinaigrette

½  cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 ½  teaspoons Dijon mustard

½  teaspoon grated lemon peel

½  teaspoon brown sugar

 

Whisk all ingredients in bowl to blend. Dress your salad greens liberally and season with salt and pepper.

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