Salmon Confit

Name: Salmon Confit
Total time: 20 min
Cuisine: French
Ingredients: 1 piece salmon; 60 percent salt; 40 percent sugar; 1 pinch large pepper; 1 tsp lemon zest; 1 tsp lime zest; 1 cup olive oil; 1 piece pickled cucumber; 1 tbsp seaweed crumb; 1 leaf sorrel; 1 sprig dill; 2 slices pickled lemon; 1 tbsp herb oil; 1 tbsp seaweed

20m

Serves 1

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Salmon Confit

facebook.com

20m

Serves 1

Directions

1Remove the skin of the salmon about 3 millimeters above the skin line to remove as much of the bloodline as possible.
2Cut the salmon into smaller pieces to ensure even cooking.
3Mix 60% salt and 40% sugar.
4Add freshly ground pepper, lemon zest and lime zest to the salt and sugar mixture.
5Mix all ingredients.
6Cover the salmon completely with the mixture and let it cure for 1.5 hours.
7Wash off the cure with cold running water.
8Heat the olive oil in a pan at 100 degrees.
9Put the salmon in the olive oil and cook in the oven for 10 minutes.
10Sear the pickled cucumber on a hot pan for 45 seconds to a minute.
11Season the cucumber with pepper.
12Add seaweed crumb on top of the cucumber.
13Add sorrel and dill.
14Place the salmon on the plate.
15Add the seaweed herb oil and pickled lemon.

Ingredients

1 piece salmon
60 percent salt
40 percent sugar
1 pinch large pepper
1 tsp lemon zest
1 tsp lime zest
1 cup olive oil
1 piece pickled cucumber
1 tbsp seaweed crumb
1 leaf sorrel
1 sprig dill
2 slices pickled lemon
1 tbsp herb oil
1 tbsp seaweed

Equipment

knifegraterspoonbowlpanoven

Salmon Confit

Salmon Confit

Directions

Ingredients

Equipment

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