'poached' on Serious Eats

Dinner Tonight: Olive Oil–Poached Salmon

I couldn't really resist the idea of using a poaching liquid of pure olive oil. What would it do to the flesh of this salmon? The process is similar to making a confit, such as duck: a slow poach in fat, resulting in succulence and tenderness. But for fish, which is already tender, it's fast enough for a weeknight dinner instead of a multiple-hour affair. More

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