Olive Oil Poached Salmon

Method

The steps.

1. 01

   Season the salmon fillets lightly with salt 15 minutes before cooking.

2. 02

   In a deep saucepan just wide enough to hold the fillets, warm the olive oil with the fennel seeds and lemon peel over a very low heat until it reaches 55°C / 130°F. A cooking thermometer helps enormously here.

3. 03

   Lower the salmon into the oil so that it's fully submerged. Poach for 12–15 minutes, holding the oil steady at 55°C — the salmon will stay translucent and almost jelly-soft in the centre.

4. 04

   While the salmon poaches, char the lemon halves cut-side down in a dry pan over high heat until deeply blackened, 2 minutes.

5. 05

   Lift the salmon out with a slotted spoon, letting the excess oil drip off. Pat the top dry.

6. 06

   Plate with the charred lemon, a shower of dill fronds and a pinch of flaky salt.