Chef Pat’s Garlic Poached Salmon with Balsamic Vinegar and Arugula
Ingredients:
- 4- 4 oz. salmon fillets
- 2 T. The Olive Tap’s Apple Balsamic Vinegar
- 1 C. The Olive Tap’s Garlic Olive Oil
- 2 C. arugula
- The Olive Tap’s Gourmet Grind Black Pepper
- The Olive Tap’s Himalayan Pink Sea Salt
Directions:
Preheat oven to 375 degrees.
Lay salmon in an oven safe sauté pan just big enough to fit fillets. Cover with Garlic Olive Oil, leaving about 1/8 of an inch exposed. Place on a burner over low heat until oil reaches 160 degrees.
Cover the fillets with parchment paper and place in the oven. Finish them in the oven for about 5 to 10 minutes, until fish is firm and pink.
Toss Apple Balsamic Vinegar and arugula with salt and pepper to taste. When plating, place salmon on top of arugula. Allow some oil to stay on fish when plating.
If desired, spoon about 1 tablespoon of Garlic Olive Oil over the fish.
Buon appetito,
Pat & Mario
Courtesy of Chef Pat McCoy and Fuller’s Second Floor
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