Photographer: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Chelsea Zimmer
This classic olive oil poaching method results in balanced flavors, tender fillets, and also preserves the fish for even-better-tomorrow leftovers. Store leftovers with extra chive-, basil-, and parsley-infused oil and flake into pastas, eggs, or salad all week long.
¼ cup packed 1-in. fresh chive pieces
½ cup packed fresh basil leaves
¼ cup packed fresh flat-leaf parsley leaves
¼ cup packed fresh dill
¼ cup fresh tarragon leaves
1 cup grapeseed oil
¼ teaspoon kosher salt
4 cups olive oil
3 thyme sprigs
2 garlic cloves, smashed
2 bay leaves
4 (6-oz.) skinless salmon fillets
1 teaspoon kosher salt
¼ teaspoon white pepper
How to Make It
Prepare the herb oil: Blanch herbs in boiling salted water 30 seconds, and then immediately plunge in ice water; drain. Wrap drained herbs in paper towels, and squeeze out excess water. Chop herbs, and place in a blender. Add grapeseed oil, and process until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in salt.
Prepare the salmon: Place olive oil, thyme, garlic, and bay leaves in a heavy-bottomed saucepan or high-sided skillet over medium-low, and heat oil to 170°F.
Carefully add fillets to hot oil, and cook until bottom is opaque, about 5 minutes (adjusting heat as necessary to maintain 170°F temperature). Flip fillets, and cook until opaque throughout, about 7 minutes. Transfer to a plate lined with paper towels; sprinkle with salt and pepper. Drizzle each fillet with 1½ tablespoons herb oil. Serve immediately with lemon wedges.