Have you ever had Salmon Confit?
To be honest, this was my first time. In fact, I never even knew that such a thing as salmon confit even existed until very recently… I’d always associated the term “confit” with meat that was being cooked in a bath of warm fat for a very long period of time. In my mind’s eye, the very concept of prolonged cooking didn’t seem to sit so well with such a delicate thing as salmon flesh.
Well, little did I know that you can actually cook salmon in a bath of warm fat, only you don’t need to leave it in there for all that long; 20 minutes are all you need!
And the resulting dish is an experience you won’t soon forget!
At least I know I won’t…
This is definitely my new mostest favoritest way of eating salmon. It’s so delicate and fresh, every bite literally disintegrates in your mouth.
Just like gravlax, it has a texture that’s extremely similar to that of smoked salmon, without any of the actual smoke flavor. Instead, your taste buds get hit by a beautiful assortment of gentle aromas. You get to taste the delicate flavor of the salmon, of course, but then your palate also gets to enjoy very agreeable notes of zesty lemon, refreshing dill and nutty olive oil.
This is a dish that is totally worthy of any 5 star restaurant out there, yet, you can make it super quickly and easily in the comfort of your own home. And talk about elegant, too!
Want to give it a try? Here’s how it goes…
In a shallow bowl or rimmed plate, combine the lemon zest, chopped dill, coarse sea salt and maple sugar flakes. Mix well.
Don’t hesitate to really squeeze this mixture between your fingers in order to bruise the dill and zest. This will force them to release more flavor!
Next, rub the salmon fillets in the spice mixture, coating them well on both sides…
…and send them to fridge, just like that, uncovered, for 30 to 45 minutes.
This will actually “cure” the salmon, or get the cooking process started…
After the 30 to 45 minutes have elapsed, rinse the salmon fillets under cold running water and then pat them real dry.
Place the fish fillets in an ovenproof dish that’s just large enough to accommodate them and cover them completely with olive oil. Of course, the larger the container you use, the more oil you will need in order to completely submerge the fish.
Now about that olive oil… after you’re done cooking your fish, you don’t HAVE to send it all to waste (‘cuz you know, food is a terrible thing to waste…) Simply filter it and keep it in the refrigerator, then use it for cooking. So long as you use it within a handful of days, it’ll be perfectly safe.
Set your oven to 170°F and immediately place the salmon on the middle rack. Cook your fish for 20 minutes, then carefully lift it out of its oil bath with a fish spatula.
Let the excess oil drip for a few seconds…
… and serve, garnished with a handful of micro-greens and homemade mayo, if desired.
And now, get ready to have your mind blown!
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- 2 x 175g (6oz) skinless salmon fillets
- the grated zest of 1 lemon
- 2 tbsp chopped fresh dill
- 3 tbsp coarse sea salt
- 2 tbsp pure maple sugar flakes (you could also use regular maple sugar or any type of sugar that you feel comfortable using)_
- ¾ cup to 1 cup extra-virgin olive oil (or other oil of your choice)_
- In a shallow bowl or rimmed plate, combine the lemon zest, chopped dill, coarse sea salt and maple sugar flakes. Mix well.
- Rub the salmon fillets with the spices on both sides and send them to fridge, uncovered, for 30 to 45 minutes.
- After that time, rinse the fillets under cold running water and pat dry.
- Place the fish in an ovenproof dish that's just large enough to accommodate them and cover them completely with olive oil. (the larger the container, the more oil you will need)
- Set your oven to 170°F and immediately place the salmon on the middle rack.
- Cook for 20 minutes, then carefully lift the salmon with a fish spatula. Allow to drip for a few seconds and serve, garnished with a handful of micro-greens and homemade mayo, if desired.