Serves: Yields 2 servings
- 3 cups olive oil
- ¾ pound wild salmon, cut into 2 pieces
- 6 sprigs of fresh thyme, crushed
- 2 cloves of garlic, crushed in their skins
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.