Olive Oil Poached Salmon with Chilled Herb + Potato Salad Recipe

“Perfect for an outdoor lunch or brunch.”

Ingredients

• 2 each 6 oz Secret Island Salmon 
• 1 quart of your favorite Extra Virgin Olive Oil
• 2 lbs Small Red or “New” Potatoes 
• Dijon Mustard
• 1-2 Lemons
• Honey
• Bay Leaves
• 1 head Garlic
• 1 bunch Thyme
• 1/2 bunch each of Parsley, Dill and Scallions (sub your favorite herbs here…!)
• Kosher Salt
• Ground Black Pepper

Simple Steps

1. Make the potato salad ahead of time! Wash and quarter the potatoes and add to a large pot of salted water – cook for 8-10 minutes or until fork tender – drain the potatoes and put them into a bowl.
2. In a separate mixing bowl whisk together the ¼ cup fresh lemon juice, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1/3 cup extra virgin olive oil, ½ teaspoon honey, a pinch of black pepper and salt until emulsified.
3. Chop the herbs and mix into the dressing – combine the dressing and potatoes and refrigerate (you can serve this chilled or room-temp to your preference)
4. Pour olive oil into a large flat sided pan or pot, then add bay leaves, a few cloves of garlic, thyme and lemon peel – bring to a medium heat and let it simmer for 10-15 minutes (if you have a food-safe thermometer you’re looking for a steady temp of 160-180 degrees).
5. Pat your salmon dry with a papertowel and season generously with a few pinches of salt – carefully add the salmon to the poaching liquid.
6. Cook for 10-15 minutes or until the salmon has an internal temp of around 115-120 degrees – once achieved carefully remove the salmon from the poaching liquid and transfer to a rack or plate.
7. Plate your delicious salmon with your potato salad and enjoy!
   
   ^{Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.}