FOOD NEWS
For Perfectly Pink Salmon, Poach Fillets In Olive Oil
BY ELIZABETH OKOSUN
Poaching salmon results in a beautiful pink color, and olive oil's grassy, peppery flavor gives the fish an earthy richness while delivering a buttery, smooth fish.
To keep the olive oil notes intact, the salmon needs to be cooked at a lower temperature, like 180 F. This also preserves the delicate pink color of the salmon.
When overcooked, the fish tends to take on a whitish tinge, so you'll want to maintain the temperature and cook it for no longer than 15 minutes.
Olive oil already has a delicious flavor, so you'll only need to add a few herbs and spices when poaching the fish. Simmer it in the olive oil to infuse it with flavor.