Salmon Confit with Arugula and Balsalmic Reduction
If there is one fish I love, it is salmon. My husband just doesn’t like it. So, instead of a main course, I can get away with a Salmon salad or make it for myself for lunch.
- 4 cups light olive oil
- Bouquet Garni- Thyme and Rosemary tied together
- Four 6-ounce boneless, skinless Copper River salmon/Alaskan salmon filets
- 1 1/2 pounds micro arugula, washed and patted dry
- Kosher Salt to taste
- 4 teaspoons aged balsamic vinegar (see note)
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.
Note: If using balsamic vinegar other than that aged for 100 years (most good balsamics are aged from 5 to 10 years), place 8 teaspoons in a small saucepan over medium-low heat and slowly reduce by half. Cool and use as above.