Grove 45 EVOO Poached Salmon

Here is an amazing recipe for those who want to take entertaining to the next level.

Combine wild caught King Salmon with Napa Valley’s finest olive oil and you have an amazing dish worthy of it’s ingredients.

Ingredients:

1 quart extra-virgin olive oil + 2 cups for chili infusion

4 (6-ounce) salmon fillets

Espelette pepper oil

Large Flake Salt

2 large radicchio, halved

4 large squash blossoms

Directions

Combine 1 cup of Grove 45 EVOO with espelette pepper oil, mix well and set aside.

Halve radicchio, sear until wilted using grill pan

Wilt squash blossoms

Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil on low for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.

Add radicchio and squash blossom to plate with salmon. Sprinkle with flaked salt and drizzle oil over plate right before serving.