4–6 pieces of salmon
13⁄4 pint/1 L olive oil
Salt, to taste
Freshly ground black pepper, to taste Fresh parsley, chopped roughly
1 Place salmon in a large deep frying pan and pour over the olive oil until it covers the salmon.
2 Poach on a low heat for approximately 20–30 minutes or until salmon is cooked. Carefully remove salmon from the oil and drain on some paper toweling.
3 Season with salt, freshly ground black pepper and sprinkle with parsley.
4 Serve with potato or green salad.
Everyday Mediterranean by Mary Valle RRP $35.00 is available from all good bookstores or online.