Salmon confit with olive oil

Saumon confit à l’huile d’olive






  • salmon portions of about 140 g
  • 5 dl virgin olive oil


  • 2 bundles of carrots with tops
  • 50 g fresh ginger
  • 20 g of golden raisins
  • 30 g olive oil
  • 2 pinches of curry
  • 30 g butter
  • 4 thin slices of lime
  • fleur de sel
  • ground pepper


1-Wash the ginger, peel it and chop it; set aside the peels to confide the salmon. Clean the carrots, cut the tails to 3 cm.

2- Place the carrots in a large nonstick pan, add the olive oil, a little fleur de sel, curry, chopped ginger and grapes. Heat over high heat for 3 minutes, then add 5 tablespoons of water and lime slices. Cover and simmer for 8 to 10 minutes: the carrots should be a little resistant under the tip of a knife. Remove from the heat and let stand for 3 minutes. Drain the carrots and lemon strips (keep the juice).

3- Reduce the cooking juices of the carrots by half with the butter.

4- Prepare the salmon: turn the oven on at 60°C (th. 2). Pour the oil into a dish that can hold the 4 salmon portions. Add the ginger peel and place the dish in the oven for 20 minutes.

5- Place the pieces of salmon in the dish, in the hot oil, and cook for another 15 to 20 minutes. Remove the salmon steaks.

6- Place a piece of salmon in each plate, arrange the carrots around and drizzle with the carrot cooking juices.

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