Salmon Confit – Cooked at 54°C for 40 Minutes for a Melt-in-Your-Mouth Texture
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Salmon · Seasoned salt · Dill sprigs · Lime · Garlic cloves · Ginger slice · Peppercorns · Extra virgin olive oil · Hwanggeumhyang citrus · Sun-dried cherry tomatoes · Blanched asparagus stalks · White balsamic vinegar · Confit oil · Minced dill · Salt · Pepper
