Oil Poached Salmon
Learn how to make this delicious oil poached salmon recipe from Belly Q’s Bill Kim. This dish was inspired by Chicago Artists Coalitions annual extravaganza Starving Artist. For more info go to https://chicagoartistscoalition.org/starvingartist/
preparation
preparation time
0 mins
cook time
0
servings
5
calories
1279
ingredients
3 cup vegetable oil
3 Spring onion
5 small salmon filets
2 French or Easter egg radishes
0.5 cup watercress
0.5 teaspoons tarragon
3 leaves of mint torn
1 teaspoons cilantro
1 leaf Thai basil torn
directions
Fill a saute pan with vegetable oil & add spring onions, mint & tarragon. Bring up to 180 degrees. Season the salmon with curry powder & kosher salt to taste. Place the filets in the oil and let cook on one side for about two minutes. While those cook, you can prepare your salad.
Cut French & Easter egg radishes and place in a bowl. Add watercress, tarragon, mint, cilantro & Thai basil. Sprinkle with lemon & fish sauce dressing. Toss the salad together.
Remove the salmon from the oil & dry on a paper towel.
To plate, place a little bit of salad on the bottom of a bowl and top with the salmon filet. Sprinkle a little bit of lemon dressing, followed by the zest of a lime and a touch of Vietnamese cinnamon.
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