How To Cook Amazing Salmon Confit In #20 Minutes
Confit? It sounds Frenchy?
But what is it? I looked at the waiter with my curious eyes.
"The word "Confit" derives from a French word "Confire". It means to preserve the meats and cook in oil at a low temperature" the waiter responded.
So, I decided to order a Salmon Confit for my main meal.
It was one of the best dishes I’ve tried. The salmon confit melted in my mouth and was soft and tender. It almost tasted raw but it didn’t have that raw texture.
If you like the Ocean Trout Confit at Tetsuya’s, you’ll love the Salmon Confit. The best of all, you get to eat fine dining food at your own comfort home and at the cheap price.
# Which wine goes best with salmon?
Salmon Confit pairs well with champagne, Victorian chardonnay, white Pinot Noir or white Burgundy if you fancy some wines.
I loved Salmon Confit so much so I had to ask the chef for the recipe. 😍
The very next day, I headed to my favourite fishmonger to buy some wild-caught salmon.
As Salmon Confit is almost raw, it’s imperative to buy the freshest fish you can. The quality of the fish plays the biggest role in this dish.
The Salmon Confit is easy to cook and it only takes 20 minutes to cook this fine dining meal.
# Is Salmon Confit healthy?
Yes, Salmon Confit is healthy as you cook the salmon in oil at a low heat of 75 – 85°C.
Salmon contains high source of omega 3, protein, potassium, and antioxidants. It also helps reducing inflammation, heart disease, and promoting brain health.
How To Cook Amazing Salmon Confit In 20 Minutes
Serve: 2 Cooking time: 20 minutes
- 2 pieces of 175 g salmon fillets
- 500ml (2 cups) extra virgin olive oil
- 1 tbsp grated lemon zest
- 3 dried bay leaves
- 3 sprigs fresh thyme
- 1 tsp black pepper
- 1/2 tsp Himalayan salt
- 1 tsp quinoa puffs (for garnishing, optional)
- Dill (for garnishing)
1. Place the oil, bay leaves, thyme, lemon zest, pepper and salt in a small glass or ceramic ovenproof dish. (Remember, the bigger the dish is, the more oil you will need.)
2. Place the salmon into the dish. Make sure the oil covers all the salmon. Add more oil if needed.
3. Cover and place in the fridge for at least 2 hours or overnight to marinate.
4. Set aside for 30 minutes or until the oil mixture is at room temperature.
5. Preheat the oven to 80°C.
6. Bake the salmon on the middle rack and cook for 12 minutes for medium-rare or 20 minutes for medium.
7. Lift the salmon with a spatula.
8. Allow the oil to drip for a few seconds and serve.
9. Garnish with dill, snow peas, or quinoa puffs if desired.
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