Recipe
Confit-Style Salmon
With just a tiny bit of preparation the day before, the cooking couldn't be simpler. Although the fish is poached in oil, you'll be surprised how little is absorbed, and even more surprised by the vibrant flavour. Once again, simplicity rules!
Ingredients
- 1 tbsp (15 mL) minced fresh thyme
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) ground ginger
- Generous pinch ground cloves
- 4 pieces salmon fillets (each about 6 oz/175 g)
- 1 cup (250 mL) extra-virgin olive oil
- Lemon wedges
Preparation
In small bowl, stir together thyme, salt, pepper, ginger and cloves; sprinkle evenly all over salmon. Cover and refrigerate overnight. Bring to room temperature.
In medium-size skillet, heat oil over medium heat until thermometer registers 250F/120C or small bubbles slowly form around edge of dry wooden spoon dipped into oil. Add salmon, skin side down; cover and reduce heat to low. Poach, turning once halfway through, until fish flakes easily, about 10 minutes. Remove with slotted spatula, draining well. Serve with lemon wedges.
Makes 4 servings.
- Serving(s)
- 4
| Per serving (without lemon wedges): about | |
|---|---|
| Calories | 313 |
| Protein | 34 g |
| Fat (total) | 18 g |
| Sat. Fat | 4 g |
| Carbohydrate | Trace |
| Fibre | Trace |
| Cholesterol | 100 mg |
| Sodium | 961 mg |
| Calcium | 2 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 3 % RDI |
| Vitamin C | 10 % RDI |
| Folate | 18 % RDI |
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Source
Homemakers Magazine: November 2007
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