Olive Oil Poached Salmon with Mixed Citrus Gremolata

Add 1/2 the lemon, lime and orange peel to olive oil in a non-reactive saucepan. You need enough olive oil to cover the fillets completely, and a big enough pan to cook the salmon in a single layer. Bring the olive oil up to a VERY STEADY 175-180° F (80-82° C) over medium heat.

While the oil heats, prepare the mixed citrus gremolata by finely mincing the remaining citrus peel, and tossing with the parsley, lemon juice and garlic. Season well with coarse salt and freshly cracked pepper.

When the oil is to temperature, season the salmon with salt and pepper and add to the oil. Poach until 1 or 2 small white droplets appear on the surface of the salmon (medium rare, see tip below). Remove from the oil immediately, and drain for 2 minutes on paper towels.

Serve immediately, garnished with the mixed citrus gremolata.

Tips:

Cooking time will vary with the thickness of the salmon. Our relatively thin fillets took 5-6 minutes; if you have thicker fillets, you may want to increase the heat slightly just after you add the salmon to bring up the temperature of the oil. Use a thermometer to monitor the oil temperature, and do not allow it to go above 180° F (82° C). Inch-thick fillets will take approximately 10-12 minutes to cook to medium rare.

To reuse the oil, strain through cheesecloth, and store covered in the fridge for up to 1 week.