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Slow poaching salmon in fresh, durable extra virgin olive oil is one of my favorite culinary applicatoins. The flavor of wild, Alaskan Sockeye salmon begs for a fruity, robust olio nuevo. This simple dish draws its flavor almost solely from the extra virgin olive oil used. A few fresh herbs are added but the fish almost acts as a sponge, absorbing the olive oil which perfumes it. Sacrafice the quality of either and you might as well just skip this recipe altogether.
Wild Alaskan Sockeye Salmon Slow Poached in Super High Oleic "Newborn" Picual Extra Virgin Olive Oil
Slow poaching salmon in fresh, durable extra virgin olive oil is one of my favorite culinary applicatoins. The flavor of wild, Alaskan Sockeye salmon begs for a fruity, robust olio nuevo. This simple dish draws its flavor almost solely from the extra virgin olive oil used. A few fresh herbs are added but the fish almost acts as a sponge, absorbing the olive oil which perfumes it. Sacrafice the quality of either and you might as well just skip this recipe altogether.
2 comments:
Mmmm. Boy does that ever look good. Made using the Intense Picual <-Oleic (81) pushing the upper IOC (lowly) limit in this EVOO. -Yum.
It's amazing how much flavor is left in the oil and transfered to the salmon even after 20 minutes at 200 degrees. I wouldn't even try this application with an oleic >75 evoo.
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