Salmon Confit – Cooked at 54°C for 40 Minutes for a Melt-in-Your-Mouth Texture

Steps

1. 1

   Mince 3 dill sprigs and prepare lime zest, then mix with seasoned salt.

2. 2

   Pat salmon dry and marinate in the herb salt for 30 minutes.

3. 3

   Rinse salmon under cold water and pat dry.

4. 4

   Place salmon, garlic, ginger slice, 1 dill sprig, peppercorns, and olive oil in a vacuum bag and confit at 54°C for 40 minutes.

5. 5

   Separate the confited salmon from the herb oil.

6. 6

   In a mixing bowl, combine hwanggeumhyang citrus, sun-dried cherry tomatoes, blanched stalks, white balsamic vinegar, confit oil, and minced dill. Season with salt and pepper.

7. 7

   Plate the confited salmon and drizzle with the hwanggeumhyang dressing to complete.