Salmon Confit with Arugula Salad and Balsalmic

Published July 14, 2023

Salmon Confit in Olive Oil with Arugula Salad and Balsalmic

by Sandra Nickerson on Saturday, August 7, 2010 at 3:28am
•4 cups light olive oil •Bouquet Garni or bay leaf, thyme or rosemary •Four 6-ounce boneless, skinless Copper River salmon filets •1 1/2 pounds micro arugula, washed and patted dry • Salt to taste •4 teaspoons aged balsamic vinegar - reduction
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.

  1. 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.

  2. 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.

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