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Salmon Confit with Aioli
Salmon Confit with Aioli - an easy technique for a moist, tender and melt-in-your-mouth salmon!
Course
Main
Cuisine
French
Prep Time
5
minutes
Cook Time
40
minutes
Total Time
45
minutes
Servings
4
Author
Manuela Zangara
Ingredients
4
x 160 gms – 5 ½ oz. salmon fillets
100
ml
– 3 1/3 oz. extra virgin olive oil
4
pinches
of salt
Coarse salt
Home-made Aioli
Instructions
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
home-made aioli
, coarse salt and wilted spinach.