Olive Oil-Poached Salmon with Mint Salsa
- Diabetes-friendly
- Kid-friendly
- Heart-healthy
- Gluten free
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.
Ingredients
- 4 salmon fillets, skinned (about 5 oz/150 g each)
- 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
- Salt
Preparation
Sprinkle salmon with ½ tsp (2 mL) salt; let stand for 10 minutes.
In medium-size skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté onions, hot pepper, mint and ¼ tsp (1 mL) salt until onions are softened, about 1 minute. Scrape into bowl; set aside.
Add remaining oil to skillet; heat over medium heat until oil thermometer registers 250F (120C) or until small bubbles appear around edge of dry wooden spoon inserted into oil. Place salmon in oil; cover and reduce heat to low.
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.
Makes 4 servings.
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