OLIVE OIL POACHED SALMON

For all of the fish lovers out there, say hello to your new go-to tasty and healthy dish!

Makes: cut into preferred pieces   |    Preparation Time: 15 minutes

Ingredients

• 2 ½ lb. salmon filet 
• Kosher salt 
• 1 tbsp of La Panza Extra Virgin Olive Oil
• 3 tablespoons of white wine vinegar 
• 1 large shallot, diced 
• 1tbsp of finely chopped chervil (substitute with parsley if desired)
• 2 tablespoons of finely chopped fresh Italian parsley 
• 1 tbsp finely chopped basil 
• 1 tbsp finely chopped chives 
• 1 teaspoon finely chopped tarragon 
• Kosher salt and pepper 
• 5 tablespoons La Panza Extra Virgin Olive Oil

Instructions

1. Soak shallot in vinegar for approximately 15 minutes. Using a separate bowl, mix together the salt, herbs, and pepper. 
2. Lay salmon on a baking sheet and then pour around a tablespoon of olive oil over the salmon. Sprinkle it with salt. 
3. Slow cook salmon in the oven on 225 degrees Fahrenheit for around 40-45 minutes. Scrape off white proteins if they appear. 
4. Next, break up salmon into big chunks and put on a platter. 
5. Add most of the vinegar and all of the shallots to the oil and herbs. 
6. Spoon the vinaigrette over salmon.
7. Serve at room temperature or warm.