Olive Oil Poached Salmon
2 small lemons, thinly sliced
8 sprigs fresh basiL
2 garlic cloves, thinly sliced
1 t whole black peppercorns
1 T capers, roughly chopped
700-800g pinboned salmon fillet, skinless
3 C olive oil
2 C baby spinach
½ punnet cherry tomatoes, halved
½ C kalamata olives
½ red onion, thinly sliced
1 T lemon juice
- Preheat oven to 130°C/110°C fan-forced. Place half the lemon slices over the base of an 8 C-capacity ovenproof dish. Top with half the basil, half the garlic, half the peppercorns and half the capers. Place fish in dish, cutting the fillet into pieces to fit. Top with remaining basil, garlic, peppercorns and capers. Pour oil over fish (oil should just cover fish).
- Bake fish for 40 to 45 minutes for medium or until cooked to your liking. Transfer to a plate using a slotted spoon.
- Combine spinach, tomatoes, olives and red onion in a bowl. Mix 2 T of the olive oil cooking liquid with the lemon juice and toss through the salad. Divide between 4 plates, top with flaked salmon and serve with remaining lemon slices.
Recipe adapted from taste.com.au
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