Olive oil-poached salmon from Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Out (page 100) by Giada De Laurentiis

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Notes about this recipe

  • mharriman on November 17, 2021

    This recipe produces a mild flavored salmon that was surprisingly moist but not oily. I poached the salmon as instructed and refrigerated it in the oil for two days before serving and it was still fresh and moist tasting. Would be a good way to cook salmon for salads or salmon cakes. The recommended lemon slices added a dimension of flavor that helped the outcome. Served with a barley and dill side dish.

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