Oil Poached Salmon

Ingredients
3 sprigs thyme
1 sprig rosemary
3 cloves garlic, peeled and smashed
2-3 cups olive oil (use enough to just cover salmon)
4 (6-ounce) salmon fillets, skin removed and diced
2 cups cherry or grape tomatoes

Instructions
1. Place herbs, garlic, and olive oil in 10-12 inch skillet.  Heat oil over medium-low heat until gently bubbling.  Slide salmon into skillet, reduce heat to low, cover and cook 4 minutes.  Carefully add tomatoes, cover again, and finish cooking salmon, about 10 to 15 minutes more depending on thickness of fish.  Fish is done when instant read thermometer reads 135*F. 

2. Remove from heat and uncover.  Let salmon stand in oil for 10 minutes before serving with tomatoes and garlic. 

Comments
This recipe is from 5 second rule.  Lance thought it was a little bland, but I thought that all the good flavors from the poaching oil really came through.  I used a very light olive oil, not the rich, green stuff I usually use because 3 cups is quite pricey!   We also both are deciding that we prefer seared salmon to other methods of cooking.  This was very tasty, but we like that sear, it adds a lot of flavor! 

Shown here with Pasta with Green Tomato Sauce.

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