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OLIVE OIL POACHED SALMON TACOS

OLIVE OIL POACHED SALMON TACOS

Chef Paul is usually busy in the Be Fresh Kitchen cooking up delicious new food that you can to find on SPUD or at our Be Fresh and Blush Lane Markets. But today he’s sharing a recipe that you can make at home, using the new Be Fresh Organic Greek Extra Virgin Olive Oil.

 

Olive oil poached salmon is deliciously rich and actually so easy to make! This is the perfect dish for spring and summer to serve up on the patio. If you’re keto or just looking to try out something different, make it with these cauliflower tortillas like we did!   

 

If you do want to make the cauliflower tortillas, prep them the night before. The next day, bake them after you’ve baked the salmon. Short on time? Check out the tortillas that we carry on SPUD

 

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Olive Oil Poached Salmon Tacos

Olive Oil Poached Salmon Tacos


  • Author: Chef Paul McGreevy
Scale

Ingredients

Olive Oil Poached Salmon

Roasted Onion and Cilantro Salsa   

  • 100 gr raw red onion, diced
  • 100 gr roasted onion (from poaching salmon), minced
  • 3 tbsp cilantro, chopped
  • 1 lime, zest and juice
  • 2 tbsp Be Fresh Olive Oil
  • sea salt, to taste

Instructions

Olive Oil Poached Salmon

  1. Pull the salmon from the fridge and allow to sit at room temperature for 15 to 20 minutes.
  2. Heat the oven to 225F.
  3. In a shallow pan, place the garlic, cilantro and garlic cloves so it covers the bottom of the pan.
  4. Place the salmon filet over top of the aromatics with some space in between each piece.

  1. Pour the olive oil over top of the fish, ensure the fish is close to being covered. Move the aromatics around if need be.
  2. Place the pan into the oven and cook for approximately 45 minutes to an hour. Depending on how you like your salmon cooked and how thick the salmon is.
  3. Allow to cool in the oil for 15 minutes.
  4. Remove the fish and place onto a cooling rack to let the excess oil drain off.

*If you’re making the cauliflower tortillas, put them in the oven after the salmon

Roasted Onion and Cilantro Salsa   

  1. Combine all the ingredients in a bowl. The salsa is best if left to sit for 2 hours before serving. 

Assemble your tacos – we like to use Be Fresh Chili Lime Aquafaba Mayo, avocados and fresh jalapeno!!

New Be Fresh Olive Oil

 


 

SPUD

SPUD has been delivering local and organic groceries in Vancouver and the lower mainland for the past 20 years, and now services Vancouver Island, Calgary, and Edmonton as well!

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