Salmon Confit with Lemongrass Sauce
Total Steps
31
Ingredients
17
Tools Needed
9
Ingredients
- 400-450 g salmon fillets (preferably skinless)
- 2 tablespoons extra virgin olive oil
- Salt and pepper(optional)
- 2 stalks lemongrass (ends only, outer leaves removed)
- Salt and pepper(optional)
- 1 tablespoon minced garlic
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 150-200 g spinach leaves (baby spinach leaves)
- 1 large carrot
- 2 large lemons
- 1 tablespoon butter
- 150 ml fresh cream
- 1 tablespoon lemon juice
- 1 teaspoon liquid chicken stock
- 1/2 cube chicken stock cubes(optional)
- Chives(optional)
Instructions
Step 1
Preheat the oven to 120°C. Adjust to 110°C if your oven tends to run hot.
Step 2
Select fresh, thick salmon fillets.
Step 3
Rub salmon fillets with 2 tablespoons of extra virgin olive oil.
Step 4
Season salmon generously with about 1/2 teaspoon each of salt and pepper.
Step 5
Slice 2 lemons into thick slices, discarding the ends. Arrange lemon slices on a baking tray lined with baking paper.
Step 6
Place salmon fillets on top of the lemon slices, skin side down if skin is left on.
Step 7
Cook salmon fillets in the preheated oven for 25 minutes. For very thick fillets, cook an additional 3 to 5 minutes.
Step 8
While the salmon cooks, prepare the vegetable medley and sauce.
Step 9
Peel and diagonally slice 1 large carrot into thin slices.
Step 10
Wash and pluck 150g to 200g spinach leaves.
Step 11
Heat a deep saucepan over medium heat and add 1 tablespoon of cooking oil.
Step 12
Once oil is hot, add 1 tablespoon of butter.
Step 13
When the butter has melted, add carrots and stir-fry for 1 minute until slightly softened but still crunchy. Maintain medium heat.
Step 14
Remove cooked carrots and set aside in a warm place.
Step 15
In the same pan, add 1 tablespoon of minced garlic and stir-fry for 20 seconds.
Step 16
Add spinach leaves and stir-fry over medium heat.
Step 17
Season spinach with about 1/2 teaspoon each of salt and pepper, or to taste.
Step 18
Stir-fry spinach until soft and wilted, being careful not to overcook.
Step 19
Remove cooked spinach and set aside in a warm place.
Step 20
Prepare the lemongrass sauce.
Step 21
Peel hard outer layers from 2 stalks of lemongrass. Slice into 2-inch pieces and bruise slightly using the back of a knife to release fragrance.
Step 22
Add 1 tablespoon of butter to a small saucepan.
Step 23
When butter has melted and is bubbling, add bruised lemongrass. Cook over medium heat for 30 seconds.
Step 24
Add 150ml fresh cream and bring mixture to a gentle rolling boil.
Step 25
Stir in 1 teaspoon liquid chicken stock (or 1/2 cube chicken stock bouillon). Taste and add more if needed.
Step 26
Whisk sauce as it boils and thickens.
Step 27
After a couple of minutes, when the sauce has thickened, remove lemongrass pieces.
Step 28
Add 1 tablespoon of lemon juice (straining if freshly squeezed). Taste and add more if necessary. Whisk well to combine.
Step 29
Remove cooked salmon from the oven.
Step 30
Plate by arranging spinach and carrots at the bottom of a plate or shallow dish.
Step 31
Gently place salmon fillet on top of vegetables. Drizzle generously with sauce and garnish with chives.