Salmon Confit - Getting the Olive Oil to Exactly 50°C Makes It Silky Smooth at Home

Steps

1. 1

   Cut the salmon into serving pieces, pat dry, and season with salt

2. 2

   After 10 minutes, rinse in ice water and pat dry again

3. 3

   Pour olive oil into a pot and heat to 50°C, then turn off the heat

4. 4

   Add the salmon and let it sit for 20 minutes to complete the confit

5. 5

   In a mixing bowl, combine Yeondu, lime juice, lime zest, confit oil, cheongyang chili pepper, minced garlic, minced chervil, and black pepper to make the dressing

6. 6

   Cut the apple into brunoise (very small cubes) and mix into the dressing

7. 7

   Place the salmon confit on a plate, drizzle with vegan mayonnaise and apple dressing, and serve