Chipotle Olive Oil Poached Salmon

Posted by in Recipes on Feb 06, 2014 . .


  • 2 lb Boneless Salmon Filet, skin on
  • 1 pint Heirloom Cherry Tomatoes
  • 3 Large Shallots, sliced
  • 8 cloves Garlic
  • 3 Fresh or Dried Chili Peppers (to taste)
  • 2 Large Egg Yolks
  • 1 Tbsp Olive Cart Green Olive Honey Mustard
  • 2 Tbsp Olive Cart Lambrusco Vinegar
  • Salt and Pepper, to taste
  • Chopped Fresh Herbs
  • Olive Cart Chipotle Olive Oil


  • 1. Note: the quantity of Chipotle Oil is not indicated because it has to be enough to coved the Salmon in the pan.  You may substitue Olive Cart Avocado Chipotle Oil instead of the Chipotle Olive Oil if you wish.
  • 2. Place a deep sided saute pan on very low heat. Place the garlic, shallots, tomatoes and chili in the oil and steep over low heat for about 5-7 minutes. Add the salmon to the oil. Make sure oil is covering all ingredients. Add more oil if necessary. Cook over low heat until salmon reaches about 110 degrees. The oil should never boil or simmer. An occasional bubble should just barely break the surface of the oil. Remove the pan from the heat, cover and keep warm. Remove about 1 cup of the oil and a couple of garlic cloves and reserve. Cool slightly.
  • 3. To make the aioli: Place the yolks in the bowl of a food processor. Add the mustard, salt and pepper. Pulse to combine the ingredients. Add half the garlic and half the Lambrusco vinegar. Pulse again. With the machine running, slowly drizzle in the oil, just a drop at a time initially. Keep adding the oil until the mixture thickens to the consistency of a mayonnaise. Add the remaining Lambrusco Vinegar and check the seasoning. Transfer the mixture to a bowl and reserve. Chill slightly.
  • 4. Remove the salmon with a slotted spoon or spatula and place on a serving plate. Top the salmon with some of the poached vegetables and some of the aioli. Finish with the herbs of your choice. Cilantro, Basil, Oregano, Parsley, or a combination of all 4 herbs would be appropriate.
Tags: Salmon, Poached, Oil, Olive, Chipotle, Evo Last update: Feb 06, 2014
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