Olive Oil–Poached Salmon with Yogurt Chimichurri & Tomato Corn Salad
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.
1/4 cup red wine vinegar, divided (TRY: Eden Foods Red Wine Vinegar)
2 cups plus 1 tbsp olive oil, divided
1/2 tsp sea salt, divided
2 whole cloves garlic, plus 1 clove minced garlic, divided
10 sprigs fresh flat-leaf parsley, plus ¼ cup chopped parsley, divided
1/2 tsp Dijon mustard
1/4 tsp ground black pepper
1 cup corn kernels, fresh or frozen (thawed if frozen)
1 tomato, chopped
1 cup BPA-free canned unsalted chickpeas, drained and rinsed
1/2 cup chopped mild green chiles, such as padron, shishito, Anaheim or poblano
4 5-oz salmon fillets, about 3/4-inch thick, skinned
In a food processor, combine yogurt, 1 tbsp water, oregano, pepper flakes, 1 tbsp vinegar, 1 1/2 tsp oil, 1/8 tsp salt, whole cloves garlic and parsley sprigs. Process to form a pesto-like sauce. Set aside.
In a medium bowl, whisk together remaining 3 tbsp vinegar, 1 1/2 tsp oil, 1/4 tsp plus 1/8 tsp salt, minced garlic, mustard and black pepper. Add corn, tomato, chickpeas, chiles and chopped parsley, gently tossing to combine. Arrange salad on plates or a platter and set aside.
In a skillet or saucepan large enough to hold salmon in a single layer, heat remaining 2 cups oil on medium-low to 160°F (just below a simmer). Add salmon and heat until cooked through, about 4 minutes per side. Use a slotted spatula to arrange fish on top of salad. Spoon chimichurri on top.
Serving Size: 1 fillet, 3/4 c salad, 1 1/2 T chimichurri
Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.
Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.
Salmon is heavenly in hash, especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.