When the Cooking Light Test Kitchens made this restaurant favorite, we discovered that the fish absorbed just 2 tablespoons of the oil. To ensure even cooking, have the fishmonger prepare similarly shaped fillets, and make sure the oil's temperature returns to and stays at 150° after the fish is added.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup cucumber salad, and 1 tablespoon dressing)
Ingredients
Salmon:
* 5 cups olive oil
* 1/2 cup basil leaves
* 1 large lemon, thinly sliced
* 4 garlic cloves, crushed
* 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
Remaining ingredients:
* 1 large English cucumber, peeled and thinly diagonally sliced (about 2 cups)
* 1/4 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper, divided
* 2 tablespoons fresh lemon juice
* 1 tablespoon chopped fresh basil
* Basil leaves (optional)
Preparation
1. To prepare salmon, clip a kitchen thermometer onto side of a 10-inch skillet. Add oil, basil leaves, lemon slices, and garlic to pan; heat to 150°. Add fish to oil; cook for 12 minutes or until desired degree of doneness. Remove fish from oil; place on paper towels to drain. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.
3. Combine juice, chopped basil, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; drizzle over fish. Serve with cucumber salad. Garnish with basil leaves, if desired.
Nutritional Information
Calories: 231
Fat: 11.9g (sat 1.8g,mono 6.3g,poly 2.9g)
Protein: 28.1g
Carbohydrate: 2.1g
Fiber: 0.5g
Cholesterol: 73mg
Iron: 1.2mg
Sodium: 390mg
Calcium: 29mg
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