I've made variations of this before but it's so good that I decided to include it in the Christmas family dinner this year as one of the sharing dishes. This version is made with green tomatoes which is slightly more tangy and firm and give a lovely contrast in colour. The minimal cooking and preparation time also meant that I could have more time to prepare other components.
Difficulty: Easy
Time: 1 hour
Serves: 4
Ingredients
Salmon Mi Cuit
- 4 x 200g Ora King salmon
- 1/2 cup salt
- 1/2 cup sugar
- 1 tsp lemon zest
- olive oil
Sauce Vierge
- 3 green tomatoes finely diced
- 1 tsp fresh dill finely chopped
- 1 garlic clove minced
- 2 tbsp verjus
- 1 tbsp lemon juice
- 1 tsp baby capers finely chopped
- 2 anchovy fillets finely chopped
- 1 tbsp kombu dashi
- 4 tbsp olive oil
- salt
- pepper
Garnish
- nasturtium leaves
Method
1. Mix the salt, sugar and lemon zest. Rub it over the salmon steak and leave it to sit for 30 minutes to cure. Rinse it off in water and dry thoroughly with kitchen paper towel.
2. Cook the salmon in a 40 degree sous vide bath for 20 minutes.
3. Make sauce vierge by adding all the ingredients to a bowl and mix well. Adjust the acidity and seasoning to your liking and let it sit to infuse the flavours together.
4. Place the confit salmon on the plate, spoon green tomato sauce vierge next to it and garnish with nasturtiums.