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Poached Salmon with Olive Oil, Thyme and Garlic

Serves: Makes 2 servings


  • 3 cups olive oil
  • ¾ pound wild salmon, cut into 2 pieces
  • Salt
  • 6 sprigs of fresh thyme, crushed
  • 2 cloves of garlic, crushed in their skins


This light and healthy Mediterranean dish features wild salmon cooked with Marca Verde Extra Virgin Olive Oil. Marca Verde is cold-pressed and features a hint of almond.

In a small saucepan, warm the olive oil to about 120°F.

Season the salmon with salt and gently place it in the saucepan. Add the thyme and garlic to the oil, and simmer gently for 35—40 minutes. Remove the salmon from the pan, and reserve the poaching oil.

Spoon the oil over the salmon and serve immediately, or store the salmon in the oil for later.

by Joel Gamoran

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