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Salmon Fillets Poached in Olive Oil

Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.

  • Servings: 4

Source: Martha Stewart Living, March 2005


  • 6 cups olive oil, preferably extra-virgin
  • 1 sprig fresh thyme
  • 1 garlic clove
  • 4 center-cut salmon fillets (3 ounces and 1 1/2 inches thick each), skinned
  • Coarse salt and freshly ground white pepper
  • Pea Stew with Pistachios and Lemon Confit
  • Fleur de sel (or other coarse salt)
  • Coarsely chopped shelled unsalted pistachios, for garnish
  • Lemon Confit for Pea Stew (optional)


  1. Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.

  2. Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.

  3. Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.

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