Oil-poached salmon

It's working.  No, we can't possibly stick with the whole program.  We simply follow a new rhythm of drinking more water (via cranberry addition), choosing lean protein, lots of greens, fruit and mono-unsaturated fats.  We dress our salads and veggies with flax seed oil as much as we can, we try to eat nuts or avocado daily in moderation, and most importantly we exercise regularly.  For me, the numbers on the scale are pretty much the same, but I feel tighter, my clothes fit more loosely, and I'm in a better mood.  For him, who knows about the liver or the scale; he just looks HOT.  This healthy living thing sure wakes up ALL the senses...

Dinner should be a major celebration.  It should be at a sushi place.  And it should be mostly sashimi and a cup of miso soup.  Save the nori, maki and nigiri for when you celebrate the numbers!  Light beer today, sake next time.

For those of us not celebrating, there's always salmon.  I'm always looking for a way to cook fish without losing the juice to the environment.  Poaching in oil keeps the fluids inside the fish, and the kitchen smelling clean.  Just be patient in keeping the temperature as stable as you can.

I like my salmon cooked to 120 degrees F, so that is where I keep the temperature of my oil.  If you like your fish more well-done, keep your oil a little hotter, like 130 or 140 degrees F.  Reaching and maintaining your target temperature is the fun part about making this dish.  

Poach for 30 minutes for the internal temperature of the fish to reach the temperature of the oil.  Don't be afraid to stick the thermometer in the filet to check if you're not sure!

2-4 filets of salmon

1-2 cups light olive oil or corn oil

juice of a lemon

salt, pepper

Marinate the fish in a sprinkling of lemon juice, salt and pepper for half an hour at room temperature.  Place the filets in a snug-fitting saucepan.  The more you're able to crowd the fish, the less oil you will need.  Pour the oil over the filets until they are covered by 1/8-1/4 inch.  Place a thermometer in the saucepan and set it over very low heat.  You may need to remove the saucepan from heat periodically to maintain the temperature you desire.  You may even need to add more oil to cool the oil if the temperature is rising rapidly.  Gently remove the filets and allow the excess oil to drain before you serve them.

Steamed broccoli dressed with flax seed oil and a squeeze of lemon can be the perfect accompaniment to this simple dish.