Entrée: United States – Spinach and Olive Oil Poached Salmon

Serving Size: 2

Approximate Time

Prep 5 min

Cook 20 min

Total 22 min

Ingredients

2 salmon fillets, about 12 oz total (340 g total)
1 cup (240 ml) olive oil
4 cups (120 g) fresh spinach leaves
2 cloves garlic, sliced
1 bay leaf
Zest of 1 lemon
Salt and pepper to taste

Instructions

1. **Poach the Salmon**: In a small saucepan, pour in the olive oil and warm it over low heat. Add the sliced garlic, bay leaf, and lemon zest. Once the oil is warm (not hot), gently place the salmon fillets into the pan, ensuring they are completely submerged. Poach the salmon on very low heat for about 15-20 minutes, or until just cooked through.

2. **Sauté the Spinach**: While the salmon is poaching, heat a separate skillet over medium heat and add a small amount of olive oil. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

3. **Serve**: Carefully remove the salmon fillets from the oil and place them on a plate alongside the sautéed spinach. Garnish with additional lemon zest and a sprinkle of freshly ground black pepper before serving.