Oil-Poached Salmon with Fresh Cucumber Salad

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.