Salmon Confit with Cauliflower Salad
This dish is not that hard to reproduce (now that I have done the work for you.) It is completely beyond delicious and if I was entering MKR, this would be the dish I would serve up! The only thing I did not include was the candied turmeric. I tried and failed. And although not difficult, I just didn't get around to doing it again, so we ate the dish without it and it was still wonderful!
So if you are looking to impress any time soon, plan ahead and try this one. You lucky Insiders!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Piece salmon fillet, skin off
- 1 Batch Basa Gede Oil Recipe
- 50 Grams Cauliflower florets per serving
- 1 Shallot diced
- 2 lemons, juice only
- Pink Salt Flakes to taste BUY
- 50 Grams roasted walnuts
- 1 Batch Lemon Turmeric Dressing Recipe
- 3 curry leaves per plate
Preheat the oven to 150°C.
Make sure the scales are completely off the salmon.
Place the salmon skin side up into a shallow baking tray, just big enough for your salmon to fit in. The reason for this, is so you don't waste oil that you then cannot re-use.
Fill the dish to the top of the salmon, just not covering with Basa Gede Oil.
Place into oven and bake approximately 10 minutes. Check for done-ness. You may like it more cooked than me. I want a translucent but yet hot pink salmon in the middle. No grey around the edges. This is a bit of a science. If you have a digital thermometer, put the probe into the centre of the salmon and when it has reached 80°C the fish is perfectly confit.
Meanwhile, boil and kettle and prep the cauliflower florets. Douse them in boiling water for about 1 minute. Drain. Toss the florets with plenty of Basa Gede oil, the diced shallot, lemon juice and salt. Set aside until ready to plate up.
To plate up, place a couple of spoonfuls of the Lemon Turmeric Dressing into the centre of your plates. Top with the drained cooked salmon.
Add some cauliflower florets on top of the salmon and around the plate. Add a few roasted walnuts and decorate with the curry leaves.
Drizzle it all with some more Basa Gede Oil. Serve.
We ended up frying our salmon skin, and having a crunch factor, this is entirely up to you. Just place each piece of confit salmon skin side up into a hot frying pan until crispy before plating. This will mean the salmon is cooked even more, so be careful.
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