Best Salmon Confit In Olive Oil With Arugula Salad And Balsamic Vinegar Recipes

CRISPY PAN SEARED SALMON SALAD

Steps:

• Season salmon filet with salt and pepper.
• In a pan over medium heat, melt ghee. Place salmon filet into warm pan, skin side up.
• Allow to sear for about 2 minutes, then flip and continue to cook for another 2 minutes or so. (May need to cook 1-2 minutes longer for thicker salmon filets, or if you prefer your salmon more well-done.)
• To prepare salad, add arugula to a large bowl with sliced red onion and roasted butternut squash*.
• Drizzle salad with olive oil and balsamic vinegar, tossing to coat.
• Serve salad on a plate with salmon, lemon wedges, sliced avocado, a fried egg, or any other toppings you like.

ROAST SALMON WITH BALSAMIC VINEGAR

Steps:

• Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
• Preheat an oven to 450 degrees F (230 degrees C).
• Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.

SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND BALSAMIC VINEGAR

Steps:

• 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.