Salmon Confit.jpg

Time: 45 mins
Servings: 2

Salmon Confit



5ozSalmon Filet
6 sprigsRosemary
6 sprigsThyme
10 clovesSmashed Garlic
1Bay Leaf
to tasteSalt & Pepper
1 inchLeek Stem (Green Part)
6-8 cupsExtra Virgin Olive Oil


  • Place all ingredients in a small pot and bring oil temperature to 160°F. Let the oil steep in the flavor of the herbs for 1 hour at that temperature.
  • Drop the temperature down to 120°F.
  • Season salmon with salt and pepper and drop it into the oil for 15 minutes.
  • Take out of oil and let rest prior to plating for 2 minutes.

Yellow Pepper Saffron Broth


2Yellow peppers medium diced
10smashed garlic cloves
1medium sized shallot rough diced
3/4 cupdry white wine
1 pinchsaffron
2 Tblsolive oil
to tasteSalt & Pepper
2 Tblsbutter
1 Tblslime juice
  • And I have a bottom sauté pan on medium low heat, sweat the peppers, garlic, shallots in olive oil, and season with salt and pepper for about five minutes. Be careful not to brown the vegetables.
  • Deglaze with white wine, and at the saffron. Reduce it by 3/4.

  • Add the chicken stock and reduce by 1/2.

  • Place in a blender and add butter and start to purée until the sauce is smooth.

  • Strain it through fine sieve.

  • Bring it back up to heat in a small pot, check the seasoning and add lime juice.

  • Serve with your fish, mediterranean salad, and roasted potatoes.

Crispy Leeks


1Leek (white part only)
8 cupsCanola Oil


  • Finely julienne the leak
  • Bring oil temperature to 300°F and fry the leeks.
  • Take it out of the frying oil and place it on a paper towel and season with salt.

Mediterranean Salad


4Kalamata Olives Finely Sliced
2Sun-Dried Tomatoes Finely Sliced
1 TblsFinely Sliced Basil
1/2 tspExtra Virgin Olive Oil


  • Place all ingredients in a small bowl and mix together.

Bon Appétit & Enjoy