Name: Salmon Confit with Lemongrass Sauce
Prep time: 20 min
Cook time: 32 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 tablespoon butter; 1 large carrot; 1 teaspoon liquid chicken stock; 2 servings chives to garnish; 1 tablespoon cooking oil; 150 ml cream; 2 tablespoons extra virgin olive oil; 1 tablespoon garlic; 2 stalks lemon grass; 1 tablespoon lemon juice; 2 large lemons; 400 g salmon fillets; 2 servings salt and pepper; 150 g spinach leaves

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Salmon Confit with Lemongrass Sauce Recipe — Recipes Zone

Method

21 steps · 45 min

01
Preheat Oven, Prep Salmon
Preheat your oven to 120°C. If your oven runs hot, you might consider setting it to 110°C to prevent the salmon from roasting instead of gently cooking. Choose thick salmon fillets if you can; they tend to stay juicier.
02
Season Salmon, Slice Lemons
Rub the salmon fillets with 2 tablespoons of extra virgin olive oil. Season generously with salt and pepper, using about 1/2 teaspoon of each, rubbing it all over the fish.
Slice two lemons into thick rounds, discarding the ends.
03
Line Tray with Lemons
Arrange the lemon slices on a baking tray lined with baking paper.
04
Arrange Salmon
Place the seasoned salmon fillets directly on top of the lemon slices. If your fillets still have skin, orient them skin-side down.
05
Bake Salmon, Prep Vegetables
Slide the baking tray into the preheated oven and cook the salmon for 25 minutes. If your fillets are particularly thick, you might need an extra 3 to 5 minutes.
While the salmon bakes, prepare your vegetables: peel and diagonally slice a large carrot into thin pieces. Wash and pluck the leaves from about 150g of spinach.
06
Sauté Carrots
Heat a deep saucepan over medium heat, then add 1 tablespoon of cooking oil. Once the oil is hot, drop in 1 tablespoon of butter. As soon as the butter melts, add the sliced carrots and stir-fry for about 1 minute, just until they start to soften but still have a slight crunch.
07
Sauté Garlic
Remove the cooked carrots from the pan and set them aside. In the same pan, add 1 tablespoon of minced garlic and stir-fry for about 20 seconds, until fragrant.
08
Sauté Spinach
Add the spinach leaves to the pan and stir-fry over medium heat. Season with salt and pepper to taste, about 1/2 teaspoon of each. Continue to stir-fry until the spinach is soft and wilted, but still retains its pretty green color. Dish up the cooked spinach and set it aside with the carrots.
09
Prep Lemongrass
To start the sauce, peel off the tough outer layers of 2 stalks of lemongrass. Slice them into roughly 2-inch pieces, then use the back of your knife to bash and bruise them slightly. This helps release their aromatic oils and flavor.
10
Sauté Lemongrass
In a small saucepan, melt 1 tablespoon of butter. Once it's melted and bubbling gently, add the bruised lemongrass pieces and cook over medium heat for about 30 seconds.
11
Add Cream
Pour in 150ml of fresh liquid cream.
12
Simmer Sauce
Bring the mixture to a gentle rolling boil.
13
Season Sauce
Stir in 1 teaspoon of liquid chicken stock concentrate (or 1/2 cube of chicken bouillon). Taste and add more chicken stock if the sauce needs more salt.
14
Thicken Sauce
Continue to whisk the sauce as it boils. After a couple of minutes, it should have thickened enough to lightly coat a spoon.
15
Remove Lemongrass
Carefully remove and discard the lemongrass pieces from the sauce.
16
Add Lemon Juice
Stir in 1 tablespoon of lemon juice. Taste the sauce.
17
Adjust Seasoning
If the sauce needs more brightness, add a bit more lemon juice.
18
Finish Sauce
Whisk the sauce well to combine all the flavors. Your salmon should be ready to come out of the oven.
19
Plate Dish
Remove the salmon from the oven.
To plate, arrange some of the sautéed spinach and carrots on the bottom of a plate or shallow dish, then gently place a salmon fillet on top.
20
Drizzle Sauce
Spoon a generous amount of the warm lemongrass sauce around the fish.
21
Garnish
Finish by garnishing with fresh chives.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	865kcal	43%
Fat	68g	97%
Carbohydrate	24g	9%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Fish	Contains
Milk	Contains
Gluten

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Salmon Confit with Lemongrass Sauce Recipe

About this recipe

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Method

Preheat Oven, Prep Salmon

Season Salmon, Slice Lemons

Line Tray with Lemons

Arrange Salmon

Bake Salmon, Prep Vegetables

Sauté Carrots

Sauté Garlic

Sauté Spinach

Prep Lemongrass

Sauté Lemongrass

Add Cream

Simmer Sauce

Season Sauce

Thicken Sauce

Remove Lemongrass

Add Lemon Juice

Adjust Seasoning

Finish Sauce

Plate Dish

Drizzle Sauce

Garnish

Nutrition

Allergens

Reviews

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