Salmon Confit

20 mins
Serves 1
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Directions

  1. 1Remove the skin of the salmon about 3 millimeters above the skin line to remove as much of the bloodline as possible.
  2. 2Remove the skin of the salmon about 3 millimeters above the skin line to remove as much of the bloodline as possible.
  3. 3Remove the skin of the salmon about 3 millimeters above the skin line to remove as much of the bloodline as possible.
  4. 4Cut the salmon into smaller pieces to ensure even cooking.
  5. 5Cut the salmon into smaller pieces to ensure even cooking.
  6. 6Cut the salmon into smaller pieces to ensure even cooking.
  7. 7Mix 60% salt and 40% sugar.
  8. 8Mix 60% salt and 40% sugar.
  9. 9Mix 60% salt and 40% sugar.
  10. 10Add freshly ground pepper, lemon zest and lime zest to the salt and sugar mixture.
  11. 11Add freshly ground pepper, lemon zest and lime zest to the salt and sugar mixture.
  12. 12Add freshly ground pepper, lemon zest and lime zest to the salt and sugar mixture.
  13. 13Mix all ingredients.
  14. 14Mix all ingredients.
  15. 15Mix all ingredients.
  16. 16Cover the salmon completely with the mixture and let it cure for 1.5 hours.
  17. 17Cover the salmon completely with the mixture and let it cure for 1.5 hours.
  18. 18Cover the salmon completely with the mixture and let it cure for 1.5 hours.
  19. 19Wash off the cure with cold running water.
  20. 20Wash off the cure with cold running water.
  21. 21Wash off the cure with cold running water.
  22. 22Heat the olive oil in a pan at 100 degrees.
  23. 23Heat the olive oil in a pan at 100 degrees.
  24. 24Heat the olive oil in a pan at 100 degrees.
  25. 25Put the salmon in the olive oil and cook in the oven for 10 minutes.
  26. 26Put the salmon in the olive oil and cook in the oven for 10 minutes.
  27. 27Put the salmon in the olive oil and cook in the oven for 10 minutes.
  28. 28Sear the pickled cucumber on a hot pan for 45 seconds to a minute.
  29. 29Sear the pickled cucumber on a hot pan for 45 seconds to a minute.
  30. 30Sear the pickled cucumber on a hot pan for 45 seconds to a minute.
  31. 31Season the cucumber with pepper.
  32. 32Season the cucumber with pepper.
  33. 33Season the cucumber with pepper.
  34. 34Add seaweed crumb on top of the cucumber.
  35. 35Add seaweed crumb on top of the cucumber.
  36. 36Add seaweed crumb on top of the cucumber.
  37. 37Add sorrel and dill.
  38. 38Add sorrel and dill.
  39. 39Add sorrel and dill.
  40. 40Place the salmon on the plate.
  41. 41Place the salmon on the plate.
  42. 42Place the salmon on the plate.
  43. 43Add the seaweed herb oil and pickled lemon.
  44. 44Add the seaweed herb oil and pickled lemon.
  45. 45Add the seaweed herb oil and pickled lemon.

Ingredients

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

Equipment

knifegraterspoonbowlpanoven