Salmon Confit with Arugula and Balsalmic Reduction

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 filets
  • 1 1/2 pounds micro arugula, washed and patted dry
  • Kosher Salt to taste
  • 4 teaspoons aged balsamic vinegar (see note)

Preparation

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.

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