Olive Oil Poached
Ōra King Salmon
By Chef Tim Hollingsworth
- 300gm Ōra King salmon fillet (skinless)
- Olive oil
- Semi-roasted tomatoes
- 2 x medium onions
- Large handful of basil
- 2-3 cloves of garlic
- Achiote beans (or pinto/black beans) – equivalent of around 1.5 cups of cooked beans
- Maldon sea salt
- Peel and slice onions to around ½ inch thick. Grill in a pan with a little salt on a low heat for around 30 minutes until charred and crispy.
- Season your salmon with salt and let sit for 15 minutes.
- Either use cooked, canned beans or cook dried beans until soft. Drain and reserve the bean liquid.
- Place chopsticks or other into the base of the baking dish to lift the salmon away from the base to allow the heat to diffuse evenly. Place the salmon in the dish and pour over olive oil until completely submerged. Cover and cook at 175°F (80°C) for 15 minutes until translucent and just starting to fall apart. Add herbs (i.e. basil) to the oil while cooking if desired.
- Place cooked, cooled onion in a blender with ¼ cup olive oil and blend until well mixed. Add enough reserved bean liquid to blend to a smooth puree.
- For the pesto – In a blender, combine ½ cup olive oil, large handful of basil leaves, 2 garlic cloves – peeled with the germ (sprout) removed – and a pinch of salt. Taste and add another garlic clove and more salt if desired.
- Once the salmon is cooked, warm the beans in an open pan with a little liquid until the liquid evaporates.
Place charred onion puree on the plate. Fold 2-3 tablespoons of the basil pesto into the warm beans and add to the plate. Lift cooked salmon out of the poaching oil and place on the plate, season with Maldon sea salt. Place warm tomatoes from the poaching oil around the salmon. Garnish with arugula (rocket), basil buds and flowers, and chive blossoms. ENJOY!