Salmon Confit with Arugula and Balsalmic Reduction

If there is one fish I love, it is salmon.Â My husband just doesn’t like it.Â So, instead of a main course, I can get away with a Salmon salad or make it for myself for lunch.Â

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)

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 150Â°F on an instant-read thermometer.

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.
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:Â 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.