Olive Oil Poached Salmon with Pistachio Gremolata

Name: Olive Oil Poached Salmon with Pistachio Gremolata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 3-4
Ingredients: 1 pound salmon; 2 ½ cups Zucchi Organic Extra Virgin Olive Oil; 1 teaspoon kosher salt; 1½ large lemons, thinly sliced crosswise; ½ cup pistachios, shelled; 1 bunch flat leaf parsley, finely chopped; 2 garlic cloves, minced; 1 teaspoon lemon zest (about 1 lemon); to taste lemon juice

Poaching fish in olive oil is a simple cooking process that yields satisfying results. The olive oil creates a protective coating around the salmon, preventing it from drying out and infusing it with fruity flavors.

COOK TIME	30 minutes
PREP TIME	10 minutes

SKILL LEVEL	Easy
SERVES	3-4

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ORGANIC 100% EXTRA VIRGIN OLIVE OIL

With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.

INGREDIENTS

1 pound / salmon
2 ½ cups / Zucchi Organic Extra Virgin Olive Oil
1 teaspoon / kosher salt
1½ / large lemons, thinly sliced crosswise
½ cup / pistachios, shelled
1 bunch / flat leaf parsley, finely chopped
2 / garlic cloves, minced
1 teaspoon / lemon zest (about 1 lemon)
to taste / lemon juice

INSTRUCTIONS

Preheat the oven to 275°F.

Place the salmon in a shallow, oven-proof casserole dish or skillet, large enough to hold the fish in a single layer.

Cover the fish with a ⅛-inch thick layer of Zucchi Organic Extra Virgin Olive Oil, about 2 cups. Season with ½ teaspoon of sea salt. Arrange lemon slices around the salmon. Bake at 275°F, for about 30 minutes or until the salmon’s internal temp reaches 145°F. About halfway through cooking, spoon a little bit of olive oil from the pan on top of the salmon to baste it.

Place shelled pistachios, parsley, garlic, ¼ teaspoon salt, and lemon zest in a food processor and pulse until chopped. With the food processor running, pour in ½ cup of Zucchi Organic Extra Virgin Olive Oil and lemon juice from about half a lemon. Stop the motor and scrape down the edges of the bowl. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice to taste. Add more olive oil for a looser consistency.

Remove the olive oil poached salmon from oven and divide among plates. Top with pistachio gremolata.