Salmon Confit with Aioli
Salmon Confit with Aioli - an easy technique for a moist, tender and melt-in-your-mouth salmon!
x 160 gms – 5 ½ oz. salmon fillets
– 3 1/3 oz. extra virgin olive oil
Put each salmon fillet in a vacuum sealable bag.
Add 1 pinch of salt and ¼ of the extra virgin olive oil per bag and seal it with the vacuum sealer.
Cook it in a water bath at 38°C – 100°F for 40 minutes.
When ready, gently remove it from the bag and drain it.
Serve it warm with some
, coarse salt and wilted spinach.