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.
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
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)
How to Make It
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.
Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.
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.