Use Luke Nguyen's quick olive oil poaching trick to guarantee a tender fillet of salmon every time. No dry bits here. bit.ly/confitsalmon | SBS Food
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Use Luke Nguyen's quick olive oil poaching trick to guarantee a tend…
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This isn’t just a recipe. It’s a love letter. Chef Ridian’s Confit Salmon slow-cooked in olive oil with thyme, rosemary, garlic, fresh orange lemon juice. 4 fillets | 500ml olive oil 🧄 6 garlic cloves | 🌿 6 thyme 3 rosemary sprigs 🍊 60ml orange juice | 🍋 30ml lemon juice Zest, season, confit 25–30 mins, finish in the oven for 1 min at 190°C. Every bite tells a story. #ChefHeroRose #ConfitSalmon #FoodIsLove #chefridian #lifestyle #privatechef #capetown #recipe #educational #foodies #capetown
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Just another dinner with the fam except dad was extra hyped for some reason 😂 I made garlic confit salmon with red onion and pickled jalapeños paired with purple rice and green salad with avocados, golden berries, goji berries, blueberries and pecans. Mom’s mini cucumber pickles went amazing with it too. #salmon #dinner #mukbang #foodreview #familydinner | Crazy Korean Cooking
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Crispy salmon skin with confit leeks Ingredients: 2 portions of salmon fish 1 whole leek 2tbsp - 30g Butter Bouquet garni (bay leaf, oregano, thyme, parsley) 1 cup alcohol free dry white wine Salt and pepper 250 grams salted butter (room temp cut in pieces) 2 shallots - 60 grams 1 cup dry white wine 1 squeeze lemon juice Some chives for garnish 1. For the leek split into quarters and slice very finely. 2. place butter in saucepan, add the leeks, leave to sweat gently. Add salt, bouquet garni, cr
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