Orange-scented Salmon Saute With Thyme-garlic Dipping Oil
From midgelet 14 years ago
- 10 minutes to make
- Serves 2
A Splendid Table recipe, multiplies well Authors comments and notes on using any fresh prepared herbal saucers/oil: This sauce must be used fresh, don't store it for later. A classy and unexpected way of giving a twist to many dishes, this puts the ubiquitous dipping oil of pseudo-Italian restaurants to shame. Read more Spoon it into baked potatoes, over raw or cooked vegetables and all kinds of seafood. And, dare I say popcorn goes through a paradigm shift with thyme-garlic oil? Cook to Cook: Use this oil immediately. When you want more, make another batch. Homemade flavored oils can become toxic. This isn't an overstatement, it is fact. Do some research on botulism and you will find storing anything from an herb, to an olive, to a sundried tomato, to a clove of garlic in an airless environment (as in oil), is the perfect way to grow harmful bacteria. When I asked food scientist Shirley Corriher what happens to us if we eat activated botulism spores, she said "you die." This doesn't leave much room for debate. See less
Ingredients
- 2 6- to 8-ounces wild salmon steaks cut about an inch thick, or other fish shopping list
- Good-tasting extra-virgin olive oil shopping list
- salt and fresh ground black pepper shopping list
- 1 large garlic clove, thin sliced shopping list
- Shredded zest of half a large orange shopping list
- herbed Oil: see variations in instructions below shopping list
- 2 teaspoons fresh thyme leaves (6 long sprigs more or less) shopping list
- 1 clove garlic, crushed shopping list
- salt and fresh-ground black pepper to taste shopping list
- 1/4 to 1/3 cup good tasting extra-virgin olive oil shopping list
How to make it
- Rinse the fish and pat it dry.
- Examine the steaks for any bones and remove them.
- . Lightly film a slant-sided 12-inch skillet with the oil, and heat it over medium-high heat.
- Season the fish on both sides with the salt and pepper.
- Slip them into the skillet, and sear for 1 minute.
- Turn the fish with a metal spatula, taking care not to break it, and sear for 1 minute on the other side.
- . Sprinkle the garlic slices and orange zest around the fish.
- Turn the heat to medium low, cover the skillet and cook for 6 to 7 minutes, turning the steaks midway through cooking and bathing the pieces with the garlic and orange.
- Fish is done when the flesh is just firm when pressed.
- It should be barely opaque near the center.
- . Remove the fish to dinner plates, let stand about 5 minutes, scrape the pan juices over the pieces and set out the dipping oil in small bowls.
- 60-Second Thyme-Garlic Dipping Oil: Makes 1/4 cup to 1/3 cup, enough for 2
- . Put everything in a small, microwave-safe serving bowl.
- Cover with a paper towel and microwave on high 1 minute.
- Let cool for a moment, then set out on the table, or use the oil to sauce other dishes.
- Variations:
- Basil-Onion Dipping Oil
- Substitute 5 to 6 torn basil leaves for the thyme and a tablespoon of chopped onion for the garlic.
- Bay-Orange Dipping Oil
- Instead of the thyme, use 2 fresh bay leaves, the shredded zest of a quarter of an orange, and keep the garlic and oil.
- Oregano-Lemon-Garlic Dipping Oil
- Substitute 1/2 teaspoon dry oregano for the thyme, keep the garlic, and add a few strips of lemon peel.
- After cooking, squeeze a little lemon juice into the oil.
- Lamb, salads, feta cheese, and grilled vegetables marry beautifully with this oil.
- Black Pepper-Lemon Dipping Oil
- Let 1/4 teaspoon fresh-ground black pepper stand in for the thyme, along with the grated zest of 1/8 of a lemon.
- Cumin-Paprika Dipping Oil
- Let 1/2 to 1 teaspoon ground cumin and 1 teaspoon sweet or hot paprika stand in for the thyme and garlic
The Rating
Reviewed by 6 people-
One of the most impressive recipes I've seen to date. I will be trying all of the dipping sauces and using them with all sorts of dishes.
Thanks!
texasdish
in Alvin loved it
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