• 2 x six-ounce salmon filets, skinless

  • 4 cups olive oil

  • 2 sprigs fresh rosemary

  • 1 lemon, zested

  • Sprinkled sea salt and freshly ground black pepper, to taste


  • 1.

    Pour the oil into a small saucepan and gently warm it to exactly 200°. Add the rosemary, lemon zest and seasoning. Carefully add the salmon. Poach it until it becomes opaque and is just cooked through, making sure to keep the oil at the same temperature. This will take about 20 minutes.

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