John Myers
Salmon Confit
The perfect salmon confit recipe with a picture and simple step-by-step instructions.
- 500 g Salmon (salmon)
- 1 tsp Coarse sea salt
- 1 tsp Sugar
- 1 piece Rosemary sprig
- 1 Splash Soy sauce
- 1 Splash Fish sauce
- 1 pinch Cumin
- 1 pinch Coriander seeds
- 1 piece Ginger tuber
- 1 shot Olive oil
- Cut the salmon into pieces, roughly chop the rosemary, finely grind the cumin and peel the ginger and cut into small pieces. Then marinate the salmon with rosemary, salt, sugar, soy and fish sauce, cumin, ginger and coriander seeds. If possible, preserve the pieces in a vacuum bag.
- Let the marinade soak in for at least 12 hours, then rinse and dab the salmon. Cover the fish with olive oil and cover with baking paper. Then confit in the oven at 40 ° C for 45 to 50 minutes (cook in your own fat).
- The salmon can be served excellently with fennel or asparagus salad as a starter.
Facebook Comments