Food > Recipe Directory > Courses/Meal Type > Main Course > Confit-Style Salmon
Confit-Style Salmon Recipe
Confit-Style Salmon
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 |
Also in this menu:
Source
Homemakers Magazine: November 2007
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