Chipotle Olive Oil Poached Salmon

A moist salmon fillet topped with an aioli and poached vegetables.

Ingredients

• ½-1 C Maine-ly Drizzle's Chipotle Olive Oil
• 1 pint heirloom cherry tomatoes
• 3 large shallots, sliced
• 8 cloves garlic
• 3 fresh or dried chili peppers (to taste)
• 2 lbs. salmon fillets with skin on
• 2 large egg yolks
• 1 T mustard
• chopped fresh herbs such as cilantro, basil, oregano or parsley
• salt & pepper to taste
• 3-4 T Maine-ly Drizzle's Champagne Balsamic Vinegar

Directions

• Place a deep sided sauté pan on low heat. Add enough oil to a depth of about ½ inch. Add garlic, shallots, tomatoes & chili; steep for about 5-7 minutes.
• Add the salmon to the oil. Add more oil if necessary so that all ingredients are covered. Cook over low heat until salmon reaches about 110°F when a meat thermometer is inserted into the thickest part. The oil should never boil or simmer. Remove the pan from the heat. Spoon out about 1 cup of the oil & a couple of garlic cloves. Reserve for later. Cover pan & allow to cool slightly.
• To make the aioli: Place the yolks in the bowl of a food processor. Add the mustard, salt & pepper. Pulse to combine the ingredients. Add the 2 reserved garlic cloves & half the vinegar; pulse again. With the machine running, very slowly drizzle in the reserved oil. Keep adding the oil until the mixture thickens to the consistency of a mayonnaise. Add the remaining Champagne Vinegar & check the seasoning. Transfer the mixture to a bowl & reserve. Chill slightly.
• Remove the salmon with a slotted spoon or spatula & place on a serving plate. Top the salmon with some of the poached vegetables & some of the aioli. Finish with the herbs of your choice.