Salmon Confit In Olive Oil With Arugula Salad And Balsamic Vinegar Recipes

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SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND BALSAMIC VINEGAR



Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar image

Provided by Christian Delouvrier

Categories     Salad     Fish     Leafy Green     Appetizer     Cocktail Party     Quick & Easy     Dinner     Vinegar     Salmon     Arugula     Shower     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 6

4 cups light olive oil
Bouquet Garni
Four 6-ounce boneless, skinless Copper River salmon filets
1 1/2 pounds micro arugula, washed and patted dry
Sel de Guerande to taste
4 teaspoons aged balsamic vinegar (see note)

Steps:

  • 1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.
  • 2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.
  • 3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

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