Australian Extra Virgin Olive Oil is Fresh

Poached Salmon with Celeriac and Red Wine Jus

For the most delicately delicious fish you’ve ever tasted, you have to try salmon poached in Extra Virgin Olive Oil (EVOO).

Try serving your poached salmon with celeriac, two ways for a warming winter meal your dinner guests, or even the kids, will enjoy.

Celeriac is the most underrated, delicious and healthy root vegetable around and available in abundance throughout autumn and winter.

Originally from the Mediterranean Basin its delicate earthy flavour pairs beautifully with the richness of EVOO, oily salmon and deep red wine.

High in potassium, which is known for regulating blood pressure, this recipe not only looks and taste amazing, it’s also super heart healthy and jam packed full of antioxidants!

Thanks to the wonderful people at Coriole Vineyards in McLaren Vale, South Australia for the inspiration, and for showing us how it’s done!


  • 2 cups Certified Australian Extra Virgin Olive Oil (EVOO)
  • 1 head celeriac
  • 4 salmon fillets
  • 1 cup Red Wine
  • 1 cup Fish Stock
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 cups full cream milk
  • Sea salt and black pepper


Submerge the salmon fillets in salt water brine at a ratio of 1 tablespoon of salt per 1 cup of water and rest for 10-15 minutes while you prepare the celeriac.

Peel and cut the celeriac in half. Dice one half into small cubes and put to the side for frying later.

Roughly chop the second half of the celeriac and add to a saucepan with the milk, 1 cup of water and a pinch of salt and pepper to taste. Bring to the boil until the celeriac is soft.

Place red wine, fish stock 2 springs of thyme and bay leaves into a frypan and boil on high heat until the liquid reduces to a thick jus.

Pan fry celeriac cubes and 2 sprigs of thyme in Certified Australian EVOO until brown and set aside to serve.

Add up to one cup of Certified Australian EVOO to a heavy-based saucepan or pan large on the lowest heat possible.

Drain brine from the salmon fillets then slip them into the oil so they are laying just below the surface. Cook at a gentle temperature for 10 – 20 minutes until the fish looks “set” rather than “cooked”.

While cooking, strain excess milk and water from the boiled celeriac and puree, adding Certified Australian EVOO and salt and pepper to taste.

Carefully take the fish out of the warm oil and drain before plating up on top of the celeriac puree, with fried celeriac on the side and finished with the red wine jus and a drizzle of Certified Australian EVOO.