Try a New Technique for Poached Salmon

Looking for a new, delicious way to prepare salmon? Try poaching in olive oil! Contrary to what many may assume about this style of cooking, the fish does not actually absorb the oil, making it an extremely healthy (and tasty!) dinner idea. When you poach salmon in olive oil, the oil surrounds the protein in fat so that it literally steams from the inside out. The key is to keep your oil at a very low temperature---too hot and you will burn the delicate fish. The whole process only takes about fifteen minutes and the olive oil can then be strained and repurposed so that it doesnt go to waste (I would use the oil to poach more fish).

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Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.