If you want to confit anything (which just means that it is preserved and cooked in its own fat) it may sound very complex, and daunting if you’re not seasoned in the kitchen, but it really is achievable with a little patience. Here, I have confit of salmon and garlic cloves in olive oil and a vegetable oil. The satisfying part of curing salmon or any protein that you are going to confit is the beautiful and succulent results. Served on a bed of sautéed spinach, this salmon literally melts in your mouth.
Confit of Wild Salmon
Ingredients:
4 salmon fillets, about 800g (around 7 oz./each)
112ml (½ cup) neutral oil (vegetable oil, grapeseed etc.), plus extra if needed
224g (1 cup) olive oil, plus extra if needed
Salt Rub:
1 large lemon, zested, with squeezed juice set aside
2 sprigs thyme, leaves removed, chopped
3 – 4 heads fresh dill, chopped (or use 2 tablespoons dried dill weed)
2 tablespoons dark brown sugar
110g (scant ½ cup) coarse sea salt
Sides/Options:
– spinach, chopped and sautéed with shallots, and new potatoes or fingerlings with asiago cheese, shredded (optional). Add freshly cracked black pepper and the juice of 1 lemon.
Prepping: 1 hour, Cook time: 18 – 20 minutes, Yield: Serves 4
Bake/Heat: 90°C/170F
Method:
1. Salt Blend: In a shallow container, blend the fresh dill, zest of a lemon, chopped thyme, brown sugar, and sea salt together. Mix herb-salt blend together until combined.
2. Use the salt blend to dress each fillet generously on both sides. Refrigerate the glass dish with the fillets for 45 minutes to 1 hour.
3. Remove the glass dish with the fillets from the refrigerator. With cold water, rinse off the herb-salt blend on each fillet. Pay to dry with a cloth or paper towel.
4. Place the fish in an ovenproof glass dish to fit all of the fillets nicely but without too much space, then pour the olive oil and neutral oil over the fish. *You may need to add more oil to cover the fish.
5. Preheat the oven to proper settings: *(See detailed options below for certain temperatures).
Option #1. Preheat oven at 90°C and place the salmon on the centre rack, bake for 15 to 18 minutes.
Option #2. Preheat at 170°F and place the salmon on the centre rack, bake for 20-23 minutes.
Option #3: Preheat oven at gas mark ¼ and place the salmon on the centre rack, bake for 9 to 12 minutes, turn off the heat, and do not open the oven door for another 7 minutes.
6. Check fish: Use a fish spatula to remove the fish fillets, then place them on paper towels for a few seconds to drain some excess oil slightly.
7. Sides: Add the shredded asiago cheese to the spinach. Stir until melted and incorporated.
8. Plate the salmon over creamed spinach served with roasted potatoes. Drizzle the juice of one lemon over all of the plates.
*Cooking temp and time may vary if you have a German gas oven or French gas oven.
This is an original recipe from Madison of FASHION TALES blog.
