Chipotle Olive Oil Poached Salmon

Directions

1. Place a deep sided sauté pan on low heat. Add enough oil to a depth of about ½ inch. Add garlic, shallots, tomatoes & chili; steep for about 5-7 minutes.

2. Add the salmon to the oil. Add more oil if necessary so that all ingredients are covered. Cook over low heat until salmon reaches about 110°F when a meat thermometer is inserted into the thickest part. The oil should never boil or simmer. 

3. Remove the pan from the heat. Spoon out about 1 cup of the oil & a couple of garlic cloves. Reserve for later. Cover pan & allow to cool slightly.

To make the aioli:

1. Place the yolks in the bowl of a food processor. Add the mustard, salt & pepper. Pulse to combine the ingredients. Add the 2 reserved garlic cloves & half the vinegar; pulse again. With the machine running, very slowly drizzle in the reserved oil. 

2. Keep adding the oil until the mixture thickens to the consistency of a mayonnaise. Add the remaining Champagne Vinegar & check the seasoning. Transfer the mixture to a bowl & reserve. Chill slightly.

3. Remove the salmon with a slotted spoon or spatula & place on a serving plate. Top the salmon with some of the poached vegetables & some of the aioli. Finish with the herbs of your choice.