Chef Pat's Garlic Poached Salmon with Balsamic Vinegar and Arugula

Baked salmon fillet served over sautéed greens and roasted baby potatoes, finished with a glaze and presented on a white plate.

A quick and tasty way to prepare salmon. Served over arugula, it's both delicious and a beautiful presentation!

Ingredients:

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

Products featured in this recipe
A bottle of Granny Smith Apple White Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel with granny smith apples inside, and a sweetness scale indicating a three on a light background.

Granny Smith Apple White Balsamic Vinegar

Granny Smith Apple White Balsamic Vinegar
From $22.95
A bottle of Roasted Garlic Olive Oil from The Olive Tap next to olives and leaves with an inset showing bulbs of fresh garlic.

Roasted Garlic Olive Oil

Roasted Garlic Olive Oil
From $23.95
Gourmet Grind Black Pepper from The Olive Tap: a pile of green, brown, and black spices on a light background.

Gourmet Grind Black Pepper

Gourmet Grind Black Pepper
$5.95
Pink Himalayan Salt from The Olive Tap in a clear glass bowl on a wooden surface.

Himalayan Pink Fine Salt

Himalayan Pink Fine Salt
$6.50