Tim Cebula
May 18, 2009

Our May issue has a real treat for salmon lovers: Oil-Poached Salmon with Fresh Cucumber Salad.

Oil-poached fish is a dish you’ll find at high-end restaurants, but the technique is perfectly simple. The fish cooks gently in oil heated to 150°, resulting in some of the moistest, most velvety salmon you’ve ever had.

We urge you to use wild rather than farmed salmon, but this technique will work for any fish you might poach—try it with halibut or striped bass. 

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