Salmon Confit with Lemongrass Sauce

Name: Salmon Confit with Lemongrass Sauce
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 tablespoon butter; 1 large carrot; 1 teaspoon liquid chicken stock (or 1/2 cube of chicken stock cubes); Chives to garnish; 1 tablespoon cooking oil; 150ml fresh cream; 2 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; 2 stalks of lemon grass (ends only, outer leaves removed); 1 tablespoon lemon juice; 2 large lemons; 400g – 450g salmon fillets (preferably skinless); Salt and pepper to taste; 150g – 200g spinach leaves (I used baby spinach leaves)

“Salmon Confit with Lemongrass Sauce is a main course that serves 2. Watching your figure? This gluten free, pescatarian, and ketogenic recipe has 865 calories, 46g of protein, and 68g of fat per serving. For $8.86 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. This recipe from Foodista requires garlic, lemon juice, liquid chicken stock, and salt and pepper. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is amazing. If you like this recipe, you might also like recipes such as Salmon Confit with Lemongrass Sauce, Salmon Confit with Lemongrass Sauce, and Poached Salmon with Artichoke Confit.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Butter1 tbsp
Carrotlarge1 large
Liquid chicken stockor 1/2 cube of chicken stock cubes1 tsp
Chives to garnish2 servings
Cooking oil1 tbsp
Cream150 ml
Extra virgin olive oil2 tbsp
Garlic1 tbsp
Lemon grassends only, outer leaves removed2 stalk
Lemon juice1 tbsp
Lemonslarge2 large
Salmon filletspreferably skinless400 g
Salt and pepper2 servings
Spinach leavesI used baby spinach leaves150 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

21 steps · 45 min

1
Begin by preheating the oven to 120C. An efficient oven is important for this dish. If the oven is too cold, the fish will not get cooked. If the oven tends to get too hot, the fish will be roasted and overcooked. If you are uncertain, then think about whether your cookies/cakes are usually overdone or underdone when you follow a recipe exactly. If they are always overdone, then you can turn down the temperature to 110C.Get the freshest salmon fillets you can get your hands on. The thick ones are the nicest for this dish.
2
Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish.Season generously with salt and pepper. About 1/2 teaspoon each of salt and pepper. I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper. Rub the seasonings all over the fish.Slice two lemons into thick slices, discarding the ends.
3
Lay the slices of lemons on a baking tray lined with baking paper.

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