Oil-Poached Salmon with Fresh Cucumber Salad

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.

Yield: 4 servings (serving size: 1 fillet, 1/2 cup cucumber salad, and 1 tablespoon dressing)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 11.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 28.1g
  • Carbohydrate: 2.1g
  • Fiber: 0.5g
  • Cholesterol: 73mg
  • Iron: 1.2mg
  • Sodium: 390mg
  • Calcium: 29mg

Ingredients

  • Salmon:
  • 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
  • Remaining ingredients:
  • 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)

Preparation

  1. 1. 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.
  2. 2. Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.
  3. 3. 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.
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