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Olive Oil Poached Salmon with Chunky Mashed Potatoes
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Poaching fish in water or stock ensures moist, tender results. But poaching seafood in oilan increasingly popular technique among seafood-savvy chefsadds a unique, wonderful flavor and richness.

This approach works with Salmon, Halibut, Sablefish, or any sturdy fish. The key is low heat and slow cooking, so that the fillet turns out moist, with a near-flaky texture.

Our fine, full-flavored organic extra virgin Spanish Picual olive oil is the perfect choice, as it will lend aromatic, apple-like flavor notes to the proceedings (If you prefer, use chicken broth instead of olive oil).

Serve this recipe with a horseradish sauce to drizzle over the fish and potatoes.

Olive Oil Poached Salmon with Chunky Mashed Potatoes

Prep time 15 minutes
Cook time 25 minutes
Serves 4

4 (6 oz each) wild Alaskan Salmon portions (or four 6 oz Halibut portions or four 4 oz Sablefish portions)
2 cups organic extra virgin olive oil (or chicken broth)
3 sprigs thyme
1 clove garlic, halved
1 teaspoon sea salt
Organic black pepper
4 large red potatoes, peeled, cut in chunks
2 tablespoons butter
1/2 cup milk
Prepared horseradish sauce
Chopped thyme or other herbs, such as tarragon, cilantro or mint

  • Place fish in a Dutch oven in a single layer; pour oil (or chicken broth) over fish just to cover. Add thyme and garlic. Gently poach fish over medium heat until just cooked through, about 7‒10 minutes.

  • Remove fish to a platter using a slotted spatula. Season with 1/2 teaspoon of the salt and pepper to taste; keep warm.

  • Meanwhile, heat medium saucepan of salted water to a boil over high heat. Add potatoes; cook until tender, 15 minutes. Drain; mash coarsely. Mash in butter until melted. Stir in milk until almost smooth. Season with remaining 1/2 teaspoon of the salt and pepper to taste.

  • Divide potatoes among 4 plates. Top with fish. Drizzle horseradish sauce over fish. Garnish with parsley or other herbs.

Nutrition information per serving: 626 calories, 41 percent of calories from fat, 28 g fat, 7 g saturated fat, 89 mg cholesterol, 61 g carbohydrates, 32 g protein, 709 mg sodium, 5 g fiber.

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