Salmon Confit.jpg

Time: 45 mins
Servings: 2


Salmon Confit

2 - 5oz salmon filet

6 sprigs rosemary

6 sprigs thyme

10 cloves smashed garlic

3 ea peppercorns

1 ea bay leaf

as needed salt & pepper

1 inch leek stem (green part)

6-8 cups olive oil

Yellow Pepper Saffron Broth

2 ea yellow peppers, medium diced

10 cloves smashed garlic

1 ea medium sized shallot, rough diced

3/4 cup dry white wine

1 pinch saffron

2 Tbls olive oil

as needed salt & pepper

2 Tbls unslated butter

1 Tbls lime juice

Mediterranean Salad

4 ea kalamata olives finely sliced

2 ea sun-dried tomatoes finely sliced

1 Tbls finely sliced basil

1/2 tsp extra virgin olive oil

Crispy Leeks

1 ea leek (white part only)

8 cups canola oil


salmon confit

  • Place all ingredients in a small pot & 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 & pepper and drop it into the oil for 15 minutes.

  • Take out of oil & let rest prior to plating for 2 minutes.

Yellow Pepper Saffron Broth

  • In a heavy bottom sauté pan on medium low heat, sweat the peppers, garlic, shallots in olive oil, & season with salt & pepper for about five minutes. Be careful not to brown the vegetables.

  • Deglaze with white wine, & at the saffron. Reduce it by 3/4.

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

  • Place in a blender & add butter &d 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 & add lime juice.

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

Mediterranean Salad

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

Crispy Leeks

  • 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.

Bon Appétit & Enjoy