Salmon Confit Recipe
smoked sockeye salmon whipped butter, Pernod, focaccia bread
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Ingredients
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Salmon Confit
Whipped Butter
Focaccia Bread
Method
Salmon Confit
- 1
Prepare the Salmon
Preheat the oven to 90°C (200°F). In a baking dish, place the sockeye salmon fillet skin-side down. Drizzle with olive oil and sprinkle with salt and fresh dill. Pour Pernod over the top.
- 2
Cook the Salmon
Cover the dish with foil and place it in the preheated oven. Cook for about 45-60 minutes until the salmon is tender and just cooked through.
Whipped Butter
- 3
Soften the Butter
In a mixing bowl, let the unsalted butter sit at room temperature until softened.
- 4
Whip the Butter
Add smoked paprika, fresh lemon juice, and salt to the softened butter. Using a hand mixer or a whisk, whip the mixture until it is light and fluffy.
Focaccia Bread
- 5
Prepare the Dough
In a bowl, mix warm water and active dry yeast. Let it sit for about 5 minutes until frothy. In a large bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms.
- 6
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1-2 hours until doubled in size.
- 7
Shape and Bake
Preheat the oven to 220°C (425°F). Punch down the dough and spread it on a greased baking sheet. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle fresh rosemary on top. Bake for 20-25 minutes or until golden brown.