Salmon Fillet Poached in Olive Oil


Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

While visiting the town of Deia on the island of Mallorca, I watched a young chef at the Residence Hotel simmer various pieces of fish and shellfish in quarts of olive oil. I was fascinated by the way he cooked each variety for a different length of time and at a low temperature to achieve a glistening, almost translucent, texture and an incredible succulence. For example, he cooked thick chunks of squid for up to 6 hours at 140°F; shelled thick clams for 4 hours; and freshened slabs of sal