Oil-poached Steelhead

Once you’ve eaten poached salmon, you may never want to prepare it another way. The fish remains moist and flaky, heavenly. This is a simple recipe, using olive oil, fresh herbs and cracked lemon pepper. Make it for dinner or a Sunday brunch. You can prep it in advance and keep in the refrigerator. Just bring to room temperature for around an hour before putting in the oven.

This was inspired by Alison Roman’s Dining In. Really, I would get this cookbook. I have abbreviated the recipe without compromise.

Oil-Poached Steelhead

1 1/2 pound side of skinless steelhead (or salmon)

Kosher salt and freshly cracked pepper

3-4 springs each of fresh thyme, oregano and rosemary

1 1/2 cups EVOO (extra-virgin olive oil)

1 whole orange, sliced cross-wise, 1/4 inch slices (used only slices with exposed fruit on both sides)

1 whole lemon, sliced crosswise, 1/4 inch slices (used only slices with exposed fruit on both sides)

freshly cracked lemon pepper (Trader’s)

Remove the skin if it is not already skinless. This is easily done with a flexible fish knife. Dry with paper towels. Generously season with kosher salt and pepper on both sides. Place in the smallest baking pan or dish that will accommodate the fish. Placed slices of lemon and orange on top of the fish, followed by fresh herbs. Pour the olive oil on top of the fish.

Bake at 300 for 20 minutes. After removing from the oven, ladle some of the hot oil onto the fish. Let rest for 10 minutes before serving or cool longer and serve at room temperature. Crack lemon pepper generously on top of the fish before serving.