
Tetsuya wakuda’s confit of salmon

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Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice a week. Salmon is easy to prepare, easy to find, and so delicious. The mild, sweet flavor and smooth, buttery texture of salmon make it a favorite with kids and adults alike.
ingredients
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serves: 4
12 oz (350 g) skinned salmon fillet (taken from a large fish)
7 tablespoons grapeseed oil
5 tablespoons olive oil
1/2 tablespoon freshly ground coriander seeds
1/2 teaspoon freshly ground white pepper
10 whole basil leaves
3 sprigs of thyme
1/2 teaspoon minced garlic
2 tablespoons each minced carrot and celery
3 tablespoons chopped chives
1/4 cup minced dried kombu (Japanese kelp)
2 tablespoons keta (salmon roe)
Salt
FENNEL SALAD:
1/2 fennel bulb
1 teaspoon lemon juice
1/2 teaspoon Lemon Olive Oil
Salt and freshly ground black pepper
PARSLEY OIL:
large handful of flat-leaf parsley leaves
7 tablespoons olive oil
1/2 teaspoon small salted capers (rinsed and drained)
Servings Per Recipe: 4
Amount per Serving
Calories: 776
- Total Fat: 74.9 g
- Saturated Fat: 10.8 g
- Trans Fat: 0 g
- Cholesterol: 68.7 mg
- Sodium: 95.3 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 3.2 g
- Sugars: 1.2 g
- Protein: 21.4 g
preparation

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