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
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.