Salmon Confit Recipe

Name: Canoes Salmon Confit Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Salmon fillets; 2 cups Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh thyme; 1 bunch Asparagus; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 4 cloves Black garlic cloves; 1 cup Spruce tips; 2 cups Leeks, sliced; 2 cups Potatoes, diced; 4 cups Vegetable broth; 1 cup Heavy cream; 1 tsp Salt; 1 tsp Black pepper

Inspired by Canoe

Time1h 30m

Serves4

Charred asparagus, black garlic, spruce tips, Vichyssoise.

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HARISSA BLOODY MARY

Tito’s vodka & house-made harissa bloody mary mix with bacon, bourbon jalapeños, Sink pickles, pepperoncini, and green olive

spicy · savory · smoky

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Ingredients

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Salmon Confit

4 pieces Salmon fillets

2 cups olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh thyme

Charred Asparagus

1 bunch Asparagus

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Black Garlic & Spruce Tips

4 cloves Black garlic cloves

1 cup Spruce tips

Vichyssoise

2 cups Leeks, sliced

2 cups Potatoes, diced

4 cups Vegetable broth

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

Method

Prepare Salmon Confit

Cook the Salmon

Preheat the oven to 200°F (93°C). In a baking dish, place the salmon fillets and season with salt, black pepper, and thyme. Pour olive oil over the salmon until fully submerged. Cover the dish with foil and bake for 40-50 minutes until the salmon is tender.

Charred Asparagus

Char the Asparagus

Preheat a grill or grill pan on medium-high heat. Toss the asparagus with olive oil, salt, and pepper. Grill for about 4-5 minutes, turning occasionally, until charred and tender.

Prepare Vichyssoise

Make the Soup

In a pot, melt butter over medium heat. Add leeks and potatoes, cooking until soft. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes. Allow to cool slightly, then blend until smooth. Stir in heavy cream, salt, and pepper.

Plating

Assemble the Dish

On a plate, create a base of Vichyssoise. Place the salmon confit on top, arrange charred asparagus beside it, and garnish with black garlic and spruce tips.