I'm not the biggest salmon fan, but this was really tasty. Cucumbers & vinegar go hand-in-hand for me. I'd opt for a seasoned rice vinegar with this one.
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.
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- 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
- 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)
- 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. Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.
- 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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