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Olive Oil Poached Yelloweye with Shaved Asparagus Salad

Olive Oil Poached Yelloweye with Shaved Asparagus Salad Recipe

Few things exemplify spring more than this shaved asparagus salad with a zesty and sweet dressing. Top with silky olive oil poached yelloweye fillets for an elegant springtime dinner.

Note: Ali originally created this recipe for halibut, but it works just as well with yelloweye or any other thick fillets of whitefish.

Olive Oil Poached Yelloweye with Shaved Asparagus Salad | Sitka Salmon Shares

Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Serves: 4


Ingredients

  • For the Yelloweye:
  • 4 (6 oz) yelloweye fillets
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 3 c olive oil
  •  
  • For the Asparagus Salad:
  • 2 lb large asparagus spears
  • 1 pt cherry tomatoes
  • 3 Tbsp freshly squeezed lemon juice
  • ¼ c olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt and pepper, to taste

Directions

Season Yelloweye

Season yelloweye fillets on both sides with salt and pepper. Rest at room temperature for 20 minutes.

Make Asparagus Salad

Holding the asparagus spear from the end, shave the asparagus into long, thin strips with a vegetable peeler. Place the strips in a large bowl. Slice tomatoes in half and add to the asparagus bowl.

In a small jar, combine the remaining ingredients and shake to combine. Add to asparagus and toss to coat.

Poach Yelloweye

In a medium sized sauce pot, heat 3 cups of olive oil over medium heat until it registers 200°F. Adjust heat to low to maintain temperature. Gently submerge the fillets and cook over low heat until cooked through, about 6-7 minutes.

Serve

Place yelloweye over salad to serve.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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