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Olive Oil-Poached Salmon with Mint Salsa

Fresh Juice
Photography and styling by Natalie Sorichetti
Poaching salmon in olive oil makes it fragrant and moist -- and the fish absorbs very little of the oil. Garnish the salmon with fresh mint leaves, if you like. Serve with saffron rice and peas with pearl onions on the side.


  • 4 salmon fillets, skinned (about 5 oz / 140 g each)
  • 3/4 tsp  (4 mL)  salt
  • 1 cup  (250 mL)  extra-virgin olive oil
  • 4 green onions, minced
  • 1 red hot pepper or green hot pepper, seeded and minced (or 1/2 tsp / 2 mL hot pepper flakes)
  • 1/4 cup  (60 mL)  minced fresh mint (or 2 tsp / 10 mL dried)
  • 1 tbsp  (15 mL)  lemon juice


1. Sprinkle salmon with 1/2 tsp/2 mL of the salt; let stand for 10 minutes.

2. In medium skillet over medium-high, heat 1 tbsp/15 mL of the oil; sauté onions, hot pepper, mint and remaining salt until onions are softened, about 1 minute. Scrape into bowl; set aside.

3. Add remaining oil to skillet; heat over medium until oil thermometer registers 250°F/120°C or until small bubbles appear around edge of dry wooden spoon inserted into oil. Place salmon in oil; cover and reduce heat to low.

4. Poach, turning once, until fish flakes easily when tested, about 10 minutes. Remove salmon with slotted spoon; drain well. Stir lemon juice into reserved mint mixture; spoon over salmon.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.