It’s Royal Foodie Joust time and this my first entry since I won back in July for my Apricot and Pistachio Cake.
The “Joust” was created by Jenn The Leftover Queen and the premise is simple…a friendly competition where a dish has to be presented using three chosen ingredients. The winner of each Joust chooses the select ingredients for the ensuing competition.
Everything is friendly & all but from seeing the dishes of late, I can tell you that many step up their cooking talents and although there can be only one winner each month, we are all well rewarded with a pageant of innovative and fabulous looking dishes.
The ingredients for this month were chosen by last month’s victor, Peter from Souvlaki For the Soul who won with his elegant and eye-catching Halvas.
Today, I present thee to you, Succulent Poached Salmon With a Fennel & Orange Relish. This is a dish from Bobby Flay’s book, “Grilling for Life” and once again,the dude amazes me with his creations.
The salmon becomes “succulent” as it’s poached. Not just any old poached but poached in olive oil! The salmon is poached gently in the oil, so there’s no fear of supping on a oil-soaked fish or fear of the olive oil breaking down at a high temperature.
The result is a moist, delicate tasting salmon, poached to perfection in a quivering poach from the olive oil. This is decadent as it uses alot of olive oil but no fear, the oil can be re-used (if you wish) in the future. I’ll use it for frying and sauteing, no doubt.
The salmon gets crowned with an orange and fennel relish, which contain all three of this month’s Joust ingredients: dairy, fennel and parsley.
The plate gets rounded out with a warm potato salad that I’ve eaten before but never warm…it takes on a whole new flavour!
The verdict? I think the last photograph says it all!
Succulent Poached Salmon With a Fennel & Orange Relish
(for 4)
Olive Oil Poached Salmon
3 salmon fillets
enough olive oil to just cover the salmon
salt and pepper
- Season salmon on both sides with salt and pepper. Place in a large high-sided sauté pan and cover with olive oil.
- Turn the flame to medium and let the salmon gently poach in the oil until just cooked through, 15-20 minutes (watch over your salmon to ensure that the oil just “quivers” and adjust your heat accordingly).
- Remove the salmon from the oil and drain on paper towels. Serve in a large shallow bowl and top with the fennel-orange relish with potato salad on the side.
Orange and Fennel Relish
Pinch of saffron
1 head fennel, outer layer removed, halved and thinly sliced
3 Tbsp. of melted butter
Salt and pepper
1 small red onion, halved and thinly sliced
2 oranges, segmented
2 Tbsp. pomegranate molasses
1 Tbsp. honey
Juice of 1 lemon
3 Tbsp. chopped parsley
3 Tbsp. fennel fronds
- Preheat oven to 375 degrees F. Place saffron in a small bowl and cover with a few tablespoons of hot water, let sit 5 minutes to bloom.
- Combine the fennel, 3 Tbsp. of melted butter and the saffron, along with the soaking liquid in a large bowl and season with salt and pepper. Transfer to a roasting pan and roast until just soft, stirring occasionally, about 20-25 minutes. Remove from the oven and let cool slightly then transfer to a large bowl.
- Stir in the red onion, oranges, pomegranate molasses, honey, lemon, parsley and fennel frond and season with salt and pepper.
Warm Potato Salad 
2 lbs. potatoes, scrubbed and boiled until just cooked through
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
2 Tbsp. capers, drained
1/4 cup chopped fresh dill
Salt and freshly ground pepper
- Cut each potato into quarters, lengthwise. Heat the oil in a large sauté pan over medium heat. Add the potatoes and stir to coat with the oil.
- Let the potatoes cook until just warmed through. Add the mustard and cook for 30 seconds.
- Remove from the heat and add the capers and dill and season with salt and pepper. Serve warm or at room temperature.
65 Responses
Peter – this looks fantastic! Although my dish also contains salmon and orange – have you been mind-reading again?? ;)
I love the empty plate photo…Good luck at the Joust! BTW I really hate Blogger, the comments popup takes ages to load and usually crashes…
How gorgeous! I have seen salmon cooked like that but I’ve never tried doing it myself.
Aren’t fennel and orange the most amazing partners?
ΑγαπητΠΚαλοφαγά με Îχεις ξελιγώσει!!! (Try saying that in english). I discovered your blog a few months ago, and I almost experienced withdrawal effects as long as you were gone fishing! Wonderful recipes, beautiful presentation, creative “πείÏαγμα” of traditional dishes, a real ambassador of greek food abroad!I’m not very experienced in cooking, but I’ve taken lots of ideas from your posts. Thanks for sharing all these goodies!
A fan from Athens
How tempting! I just had a truely mediocre lunch in the company canteen and seeing these pictures makes me a little envious of whoever got to eat that!
Wow i have never had poached salmon in olive oil.
Have bookmarked to make them.
Guess what i had for lunch half hour ago your scampi with ouzo, will post it in few hours.
Oh that salmon looks so good! I love cooking with olive oil, you don’t have to worry about the food being greasy.
Gorgeous pics!
Love the salmon cooked that way! I really need to read more! Great entry Peter.
Anything with fennel in it is amazing. I think I will have to try all the Joust recipes.
Are you a professional cook Peter? :-D That's really impressive! I love salmon and with that garnish must be delicious, really mouthwatering!I've kept it for my recipes book. I also liked the previous salad, do you know that we've got a similar kind of bread but sweet? It's called Torta de Inés Rosales (&made in Seville)and you can also it with cheese, actually there's a Greek label of Haloumi cheese that mention it on the net. Very nice pictures, esp. the last one ;-) xxNat
This looks so wonderful. We have this book but have not tried this dish yet. You make it look so vibrant and alive.
You know Peter one of the many things I love about your cooking is you never are bashfull with ading sauce, relishes, gravies, toppings, etc…
I love love love this relish!
Oh, you keep snagging me with those juices on the plate. Pass me some bread next time, would ya?
The empty plate’s over the top – tease us all with how well you ate! This is a nice looking chunk of salmon, Peter! Although if you win, it’ll be too cold for another “apron only” shot!
This looks great, as always. I’m particularly impressed by the use of pomegranate molasses!
Oh wow what a beautiful looking dish! I’m finally making my joust entry tonight but I feel like its so nothing compared to things like this
Wow, how wonderful! I’ve been reading thorugh some of the food joust entries and they’re all so clever. I love the idea of poaching the salmon in olive oil.
I’ve made salmon literally hundreds of times and many different ways but never poached in olive oil. I love this Peter. Can’t wait to try it.
Great looking fish! Good luck.Your presentation always look wonderful!
Poaching the salmon in olive oil?? That sounds so evil it has to be good :) I love the flavour combination for the relish too – citrus and salmon are a very happy marriage. And warm potato salad – perfect for a summer that never seemed to get going ;-)
I love salmon for ever and ever!!!and this look wonderful, how ever dear Peter.xxGloria
Yum! I love me some fennel action.
Bit late getting on here today Peter (I’ve been working) LOL
Now, I’ve never heard of such a thing as salmon being poached in olive oil – WOW!
Sounding and def looking good to me.
Do you know, I’ve never cooked or had fennel in my life (blush)….Ooops now the world knows. I must give it a go soon.
salmon with orange, amazing… what a perfect meal!!! :)
Peter, this looks succulent, like you said. Salmon is one of my favorite fish.
Peter, first of all I wish you good luck.
We are all waiting for your new apron-only;-)
As of your salmon and salad, I can imagine you had a delicious meal:)
Oh my! I’ve seen salmon prepared like that on cooking shows, and have always wanted to try it. It looks lovely served with that relish. And that warm potato salad is my kind of salad. I’d belong to the clean plate club for sure if this was in front of me!
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
I’ve wanted to but have never tried the olive oil poach approach yet. I’m glad to hear it worked out well–it looks absolutely delicious and I love the relish flavors you chose.
Poached in olive oil?? I’m speechless. Something to try for sure, something new.
I think your entry is absolutely wonderful, and a very creative use of the ingredients given.
Fennel and orange salad is one of my favs… but fennel and orange relish? What a creative mind!!
I love this method of poaching salmon Peter. This is a real winner for the Joust and you have definitely upped the stakes. An absolute masterpiece and good luck file!
Orange and fennel go together so nicely :)
I have to try this poaching in oil. It sounds divine. Great job .
mmm.salmon is one of my favs!!!
Nice entry for the joust. The combinations work – they really do – I would even pay for this in a restaurant.
The photo DOES say it all, Peter. That relish actually is making my mouth water – and I’m stuffed from having eaten dinner!
Oh Peter I wont even wonder if this entry of yours win again! It has everything on it! I love it! Fennel and orange in Salmon that’s wonderful
I can always count on your blog to be beautiful and inspiring. This salmon is terrific.
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
i’m going to have to try this method again. I tried and olive oil poached cod once, but I don’t think I used enough oil b/c I was being a bit frugal. Can you reuse the oil? or is that an option?
This salmon looks incredible!
interesting sweet and savoury mix, excellent potato salad
Peter this is certainly mouthwatering! Beautiful job! best of luck in the Joust!
That salmon does look succulent, indeed! Love the poaching method! It looks like a winner to me.
As usual this looks delicious! Good luck …
what a great combo. almost can feel summer creeping back when i look at it! sadly, it’s not.
I must to try poaching fish in oil at low temperature. You will have a meltingly tender texture.
my brother’s always hounding me for salmon recipes, and i’m definitely passing this one on. i don’t care for the fishy part, but i’d lick that relish off the floor. :)
Good luck in the Joust Peter asnd I am loving the warm potato salad as well:D
Peter, this dish looks and sounds delish! Good luck in the Joust!
I’m still on the fence about Bobby Flay (although I must say his cooking has “matured” this past couple of years), but this dish looks delish. I can imagine the buttery tenderness of that salmon. Yummy!
Kittie, I think it’s more a case of sympatico.:)
Ioanna, thanks and your blogger issues should be eased as I’ve changed the settings in comments.
Foodycat, I’m going to poach other fish in olive oil…loved the results.
Fan From Athens…lol…I can say it but thank you so much…I love when I hear feedback from Greece.
Joanne, surely the food when you get home is so yummy.
Happy, you’ll very pleased with the result.
Ohiomom…exactly, the result is nowhere near being greasy.
Judy, thannks…it’s a great cooking method.
Ivy, aren’t the Joust entries all amazing?
Nat, I’m flattered but no..just someone who loves food.
Natashya…was the book worth buying…I might just buy it.
Dawn, and why not?
Prudy…here…catch the loaf!
Marjie, not sure if I’ll win this time…stiff competition.
Fearless, pomegranate molasses has been a wonderful addition to my pantry.
Kat, your entry rocks!
Dee, the Joust gang are indeed talented.
Lori Lynn, you’ll master it, enjoy it, repeat it!
Lisa, thanks!
Jeanne, evil? Well, maybe a lil!
Gloria, me amor salmon too!
Katerina…fennel action it is!
Jan, you will love fennel!
Mikky, I loved this poaching method.
Helene, it’s one of my favourite fish.
Elena, if I win again, I will insist one that fits me!
Paula, try this method out….not hard at all.
Mike, it’s a winner!
Melissa, thanks…here – have a bite!
Daziano..thanks and welcome to the blog!
Pete, thanks for the cheer but the competition is really tough!
Maryann…where you hiding?
Glam, lil’ decadent but yum!
Leslie, when ya gonna cook?
Giz, how much would you pay me? lol
Toni, have a seltzer and eat round II!
Dhanngit, salamat!
Parker, you’re very kind – thank you!
Alexandra, you must just cover your fish and yes, you can reuse the oil.
Kiwi, it was a very flavourful and enjoyable meal.
Jenn, thanks and thanks for such a great event.
Sticky thanks, I don’t know about the win – tough competition.
Thanks Maria!
Neverfull, summer has slipped passed us.
Helene, you must – the salmon is so delicate.
Grace, your bro will love this and you should get with the seafood program! ;)
Thanks Val!
Sam, thanks…I like the odd departure from Greek food.
JS, my affinity for Bobby’s food has increase and hey…he is an Iron Chef!