2 cups (500 ml) olive oil

10 branches fresh thyme

4 cloves garlic, halved lengthwise

1 skinless salmon fillet, about 1 1/2 lb (675 g), cut into 4 portions

Salt and pepper

In a saucepan over very low heat, warm the oil, thyme and garlic. Do not overheat. Maintaining the oil’s temperature, let the thyme and garlic steep for about 5 minutes. Season the salmon with salt and pepper and place in the oil (the salmon should be completely covered with oil). Cook uncovered for about 12 minutes at the same temperature. Remove from the oil and pat dry.

Serve with Orzo with Swiss Chard.

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