Servings
4
servingsPrep time
20
minutesCooking time
10
minutesIngredients
4 (6 oz) salmon filets
¼ cup pure olive oil or oil of your choice
¼ cup minced shallots
2 T lemon juice
2 T dry white wine
2 T fresh herbs (optional) OR 1 tsp. dried herbs such as basil, oregano, thyme, marjoram, or tarragon
High 5 Salt Blend of your choice to taste
High 5 Fixer Upper to taste
2 cups extra virgin olive oil
2 cups pure olive oil or other oil of your choice such as avocado
Directions
- Marinate salmon in ¼ cup oil, shallots, wine, optional herbs, and lemon juice for 10-30 minutes at room temperature
- Remove salmon and discard marinade; pat salmon dry with paper towels and season surface area lightly with High 5 Salt of your choice
- Remove salmon and discard marinade; pat salmon dry with paper towels and season surface area lightly with High 5 Salt of your choice
- Poach salmon in oil, being careful to keep oil temperature consistently at 170 degrees
- Depending on thickness, salmon should take approx. 7-8 minutes to cook through
- Removing the salmon at approx. 130 – 135 degrees is ideal if you let the salmon rest for 5 minutes, covered, before serving
- Thinner filets and wild-caught salmon will cook more quickly and can dry out, so be sure not to overcook
- Serve hot or chill completely to serve with your favorite salad