Olive Oil Poached Salmon with Torch Ginger Flower Salad

Breakfast
Leafy
Salad

Easy Level:

Cook Time:

Servings:

3

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!
#themeatmensg #simple #delicious #borges #oliveoil #salmonrecipe

Ingredients

Adjust Servings
US / Metric
0.00
salmon
salmon
fillets (200g each)
0.00
salmon
salmon
fillets (200g each)
ml
ml
Borges extra virgin olive oil (or enough to cover fish)
ml
ml
Borges extra virgin olive oil (or enough to cover fish)
Salt to taste
Salt to taste
0.00
slices
slices
lemon peel
0.00
slices
slices
lemon peel
0.00
cloves
cloves
garlic (crushed)
0.00
cloves
cloves
garlic (crushed)
0.00
g
g
fresh thyme
0.00
g
g
fresh thyme
0.00
bay
bay
leaves
0.00
bay
bay
leaves
0.00
tbsp
tbsp
coriander seeds
0.00
tbsp
tbsp
coriander seeds

Torch Ginger Flower Salad:

Borges extra virgin olive oil
Borges extra virgin olive oil
0.00
shallots
shallots
(thinly sliced)
0.00
shallots
shallots
(thinly sliced)
0.00
torch
torch
ginger flower (thinly sliced)
0.00
torch
torch
ginger flower (thinly sliced)
0.00
lemongrass
lemongrass
((thinly sliced the soft white part only)
0.00
lemongrass
lemongrass
((thinly sliced the soft white part only)
0.00
red
red
chilli padis (thinly sliced)
0.00
red
red
chilli padis (thinly sliced)
0.00
green
green
chilli padis (thinly sliced)
0.00
green
green
chilli padis (thinly sliced)
0.00
tsp
tsp
toasted belacan
0.00
tsp
tsp
toasted belacan
Salt to taste
Salt to taste
Juice from 1 lemon
Juice from 1 lemon

Steps

1

Season salmon fillets with salt to taste and place them into a deep baking dish.
Season salmon fillets with salt to taste and place them into a deep baking dish.
Mark as completed

2

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.
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.
Mark as completed

3

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.
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.
Mark as completed

4

In a bowl mix thinly sliced shallots, torch ginger flower, lemongrass and chilli padis. Add toasted belacan and salt to taste.
In a bowl mix thinly sliced shallots, torch ginger flower, lemongrass and chilli padis. Add toasted belacan and salt to taste.
Mark as completed

5

Dress with 5 tbsp Borges extra virgin olive oil and Juice from 1 lemon. Mix well.
Dress with 5 tbsp Borges extra virgin olive oil and Juice from 1 lemon. Mix well.
Mark as completed

6

Serve poached salmon with torch ginger flower salad. Garnish with fresh thyme.
Serve poached salmon with torch ginger flower salad. Garnish with fresh thyme.
Mark as completed

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