Oil-Poached Salmon with Fresh Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When the Cooking Light Test Kitchens made this restaurant favorite, we discovered that the fish absorbed just 2 tablespoons of the oil. To ensure even cooking, have the fishmonger prepare similarly shaped fillets, and make sure the oil's temperature returns to and stays at 150° after the fish is added. Ingredients:
5 cups olive oil |
1/2 cup basil leaves |
1 large lemon, thinly sliced |
4 garlic cloves, crushed |
4 (6-ounce) skinless salmon fillets (about 1 inch thick) |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
remaining ingredients |
1 large english cucumber, peeled and thinly diagonally sliced (about 2 cups) |
1/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh basil |
basil leaves (optional) |
Directions:
1. To prepare salmon, clip a kitchen thermometer onto side of a 10-inch skillet. Add oil, basil leaves, lemon slices, and garlic to pan; heat to 150°. Add fish to oil; cook for 12 minutes or until desired degree of doneness. Remove fish from oil; place on paper towels to drain. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.
3. Combine juice, chopped basil, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; drizzle over fish. Serve with cucumber salad. Garnish with basil leaves, if desired.
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