Poached salmon in oil

This looks good, stolen from today's Washington Post. You throw some top quality olive oil in a saucepan- quite a lot of it, say two cups for two fillets. Heat the oil very slowly to about 120 degrees- the recipe notes that if you don't have a thermometer (as I don't) what you're looking for is an occasional bubble and bread that doesn't darken when you throw it in. Once the fish gets up to this level, slip the fish in gently, after salting and peppering it generously. Cook for about 9 minutes. Of course, you want a slightly rare finish on the thicker side.