Olive Oil Poached Salmon with Torch Ginger Flower Salad

A simple recipe that suits even the kitchen noobs, this recipe can be done any day of the week if you’re a fan of salmon.
Poaching the fish in olive oil makes a fabulous choice of cooking as it adds a nice flavor with the aromatics. We used Borges extra virgin olive oil for this recipe, ensuring that there’s enough oil to cover the fish before it went into the oven.
The torch ginger flower salad also makes a wonderful pairing to the taste of salmon. You’ll end up with not only a classy looking dish, but a nutritious meal for your loved ones to enjoy!
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Adjust Servings
3salmon fillets (200g each)
500ml Borges extra virgin olive oil (or enough to cover fish)
Salt to taste
3slices lemon peel
3cloves garlic (crushed)
5g fresh thyme
3bay leaves
1tbsp coriander seeds
Torch Ginger Flower Salad:
5tbsp Borges extra virgin olive oil
10shallots (thinly sliced)
1torch ginger flower (thinly sliced)
1lemongrass ((thinly sliced the soft white part only)
4red chilli padis (thinly sliced)
4green chilli padis (thinly sliced)
1tsp toasted belacan
Salt to taste
Juice from 1 lemon



Season salmon fillets with salt to taste and place them into a deep baking dish.
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Add lemon peels, crushed garlic cloves, fresh thyme and coriander seeds. Pour in Borges extra virgin olive oil until it fully cover the salmon fillet.
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Bake in 160°C for 16 to 18 minutes. If you use sashimi grade salmon you can lower the cook time to 12-14 minutes.
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In a bowl mix thinly sliced shallots, torch ginger flower, lemongrass and chilli padis. Add toasted belacan and salt to taste.
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Dress with 5 tbsp Borges extra virgin olive oil and Juice from 1 lemon. Mix well.
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Serve poached salmon with torch ginger flower salad. Garnish with fresh thyme.
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