Dinner Tonight: Olive Oil–Poached Salmon

Dinner Tonight: Olive Oil–Poached Salmon requires around 45 minutes from start to finish. One serving contains 384 calories, 34g of protein, and 24g of fat. This recipe serves 6. For $4.57 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 15 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have asparagus, lemon zest, peas, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. It is brought to you by Serious Eats. Overall, this recipe earns a super spoonacular score of 98%. Dinner Tonight: Shallow-Poached Salmon, Olive Oil Poached Salmon, and Olive Oil Poached Salmon With Indian Spices are very similar to this recipe.

Servings: 6

 

Ingredients:

1 pound asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal

1 teaspoon chopped fresh thyme leaves

2 teaspoons lemon juice

1 teaspoon lemon zest

Olive oil as needed

1 cup peas

2 pounds salmon, skinned, boned, and cut into serving servings

Salt and pepper to taste

Flaky sea salt such as Maldon, for finishing the fish

1 1/2 cups sugar snap peas, washed and ends trimmed

Equipment:

frying pan

pot

whisk

Cooking instruction summary:

Procedures 1 Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center. 2 Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve. 3 In the meantime, bring a large pot of salted water to boil. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds. Drain the vegetables and dry them well, then toss with the dressing. 4 Serve the salmon topped with flaky salt and surrounded by vegetables.

 

Step by step:


1. Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center.

2. Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve.

3. In the meantime, bring a large pot of salted water to boil.

4. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds.

5. Drain the vegetables and dry them well, then toss with the dressing.

6. Serve the salmon topped with flaky salt and surrounded by vegetables.


Nutrition Information:

Quickview
384k Calories
33g Protein
23g Total Fat
8g Carbs
100% Health Score
Limit These
Calories
384k
19%

Fat
23g
37%

  Saturated Fat
3g
22%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
83mg
28%

Sodium
458mg
20%

Get Enough Of These
Protein
33g
67%

Selenium
57µg
82%

Vitamin B12
4µg
80%

Vitamin B6
1mg
69%

Vitamin B3
13mg
66%

Vitamin K
52µg
50%

Vitamin B2
0.73mg
43%

Phosphorus
381mg
38%

Vitamin B1
0.55mg
37%

Vitamin C
30mg
37%

Vitamin B5
2mg
29%

Copper
0.59mg
29%

Potassium
1006mg
29%

Folate
103µg
26%

Vitamin A
1099IU
22%

Iron
3mg
21%

Vitamin E
2mg
20%

Magnesium
68mg
17%

Manganese
0.31mg
15%

Fiber
3g
14%

Zinc
1mg
12%

Calcium
55mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Fava Bean Puree

Leites Culinaria

Pasta With Roasted Red Peppers and Almonds

Real Simple

The Halloween Expresso – Rum, Espresso, Maple Syrup and Half and Half

Creative Culinary

Cheesy Buffalo Chicken Stuffed French Bread

Half Baked Harvest

Contest-Winning Strawberry Chicken Salad

Taste of Home