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.
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