Olive oil poached salmon

Did you crinkle your nose and think greasy and too much oil??? Well have no fear, this is actually my new favorite way to cook fish with a LIGHT taste. The herb flavored olive oil imparts a nice taste and keeps the fish moist. I have done this method with sea bass and halibut also. I think you will be surprised how nice this comes out.

2 fillets (skin on or off) wild salmon or any fish with about 1/2" thickness
Olive oil (enough to just cover the fish in your pan
3 sprigs thyme
3 cloves garlic sliced
Peel from a whole lemon and or orange

Simmer the olive oil with above ingredients on medium low for 5 minutes till oil is infused with flavor.
Add fish and lightly simmer for approx 10 minutes or until fish is just cooked through. You can tell from the color, especially with the salmon. Don't cook it "to death" lol...no need. Use a spatula to remove and also to let drain for a second. A few more of your herbs on top and a squirt of lemon, salt and pepper and enjoy a moist and delicious dish. Ciao Bella!

I served with some sautéed fingerlings with steamed broccoli sautéed with a touch of olive oil, butter and parsley.