Extra Virgin Olive Oil Poached Salmon with Roasted Nut, Citrus and Micro-Herb Salad | Olive Wellness
1.To cook the salmon, place salmon, garlic, pepper and rosemary into a deep saucepan in a single layer. Pour over the EVOO until it just covers the salmon. 2. P
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at olivewellnessinstitute.org.
Ingredients
- 4 x 150g fillets salmon, skin off or 1 large fillet, at room temperature
- Extra Virgin Olive Oil (EVOO)
- 2 cloves garlic, finely chopped
- 1 tsp. whole black peppercorns
- Few sprigs fresh rosemary, or herbs of choice
- 1 pink grapefruit, peeled and segmented
- 1 orange, peeled and segmented
- 1 container micro herbs, washed
- 1-2 small radish, thinly sliced
- 1/3 cup roasted nuts, chopped
- 1-2 tbsp. EVOO
- Salt
- pepper
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