COOLER-COOKED
OLIVE OIL–POACHED
SALMON
If you are used to salmon that is firm and opaque, you
may want to skip this. But for those of you who love the
flavor of sashimi-quality salmon, give this method a shot.
Salmon cooked to 120°F has an extremely delicate, almost
custard-like texture and translucent flesh that literally
melts in your mouth. Adding some extra-virgin olive oil to
the bag gently scents the exterior of the fish.
SERVES 4
4 skinless center-cut salmon fillets, about 6 ounces each
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
Extra-virgin olive oil for drizzling or ١ recipe Grapefruit
Vinaigrette (recipe follows)
Season the salmon with salt and pepper. Cook the the
salmon and olive oil as directed here, using 120°F water,
for at least 20 minutes, and up to 1 hour.
- Carefully remove the salmon from the bag (it will be
very fragile) and pat it dry with paper towels. Transfer to
a platter and serve, drizzling with more olive oil or the