Mediterranean-Poached Salmon with Lemon-Parmesan Greens

Take your taste buds on a mini vacation to the Mediterranean! On this week's culinary docket is the silky richness of salmon, gently poached in golden olive oil that’s been infused with garlic, lemon, and fresh herbs. It really is the closest thing to a little Mediterranean coast trip without leaving your kitchen.

What's more is that we really level up the freshness (and healthfulness!) with a crisp, peppery salad of arugula dressed in lemon and Parmesan. It's the perfect round-out for a dish that feels light, elegant, and a little luxurious - all coming with very little effort.

This recipe is perfect for a cozy dinner for two, a dinner party centerpiece, or even a “treat yourself” weeknight meal when you want something special but not overly fussy.

Ingredients:

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin removed
• 2 cups extra-virgin olive oil (The tastiest EVOOs for poaching found here!)
• 3 garlic cloves, smashed
• 1 sprig fresh thyme
• Zest of 1 lemon
• 1 teaspoon whole coriander seeds
• 2 bay leaves
• Kosher salt

For the Lemon-Parmesan Greens:

• 4 cups baby arugula
• 2 tablespoons extra-virgin olive oil (Any of these will do nicely!)
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• Freshly shaved Parmesan cheese

Instructions:

Act 1: Sachet up Some Flavor

Make a flavor sachet: wrap the garlic, thyme, lemon zest, coriander seeds, and bay leaves in a piece of cheesecloth and tie it closed. Then, place the sachet in a large straight-sided sauté pan and pour in the olive oil.

Heat over medium, letting the aromatics infuse the oil for about 15 minutes. The goal is gentle bubbling, not frying.

(Meanwhile, let the salmon fillets sit at room temperature for 10 - 15 minutes)

Act 2: Sort out the Salmon

After the salmon fillets have been coming up to room temp (about 10 - 15 min), season them generously with salt.

Carefully lower the salmon into the warm oil. Poach gently for 15–17 minutes, until the salmon is tender and just cooked through.

Use a fish spatula to lift the salmon onto a serving plate once cooked

Act 3: Let the Greens Shine

In a serving bowl, toss the arugula with olive oil, fresh lemon juice, salt, and pepper. Taste and adjust seasoning as needed.

Use a vegetable peeler to shave ribbons of Parmesan over the top.

Act 4: Plate it Pretty!

Plate the salmon alongside the lemony arugula salad. Spoon a little of the infused oil over the fish for an extra burst of Mediterranean flavor.

Enjoy!