Saumon Confit, Cassoulet De Légumes D’été & Sauce Aux Palourdes Recipe

Name: St. Lawrence Restaurants Saumon Confit, Cassoulet De Légumes D’été & Sauce Aux Palourdes Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Salmon fillets; 1 cup Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Fresh thyme; 2 cups Zucchini, diced; 1 cup Bell peppers, diced; 2 cups Tomatoes, chopped; 1 cup Onion, diced; 3 cloves Garlic, minced; 2 cups Vegetable broth; 1 tbs Fresh basil, chopped; 2 tbs Olive oil; to taste Salt; to taste Black pepper; 1 pound Fresh clams, cleaned; 2 cloves Garlic, minced; 1 cup White wine; 2 tbs Butter; 2 tbs Fresh parsley, chopped; 1 tbs Lemon juice; to taste Salt; to taste Black pepper

Inspired by St. Lawrence Restaurant

Time1h

Serves4

Spring Salmon, vegetable cassoulet & clam sauce

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Ingredients

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For the Salmon

4 pieces Salmon fillets

1 cup olive oil

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Fresh thyme

For the Vegetable Cassoulet

2 cups Zucchini, diced

1 cup Bell peppers, diced

2 cups Tomatoes, chopped

1 cup Onion, diced

3 cloves Garlic, minced

2 cups Vegetable broth

1 tbs Fresh basil, chopped

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

For the Clam Sauce

1 pound Fresh clams, cleaned

2 cloves Garlic, minced

1 cup White wine

2 tbs Butter

2 tbs Fresh parsley, chopped

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Salmon

Confit the Salmon

In a medium saucepan, heat olive oil over low heat. Season the salmon fillets with salt, pepper, and thyme. Submerge the salmon in the warm oil and cook gently for about 20-25 minutes until the fish is tender and flakes easily.

Prepare the Vegetable Cassoulet

Cook the Vegetables

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add zucchini, bell peppers, and tomatoes, cooking for another 5-7 minutes. Pour in vegetable broth, season with salt and pepper, and bring to a simmer. Stir in fresh basil and cook for an additional 10 minutes.

Prepare the Clam Sauce

Make the Sauce

In a separate pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add cleaned clams and white wine, cover, and cook until clams open, about 5-7 minutes. Stir in lemon juice, parsley, salt, and pepper.

Assemble the Dish

Serve

On a plate, spoon a generous portion of vegetable cassoulet. Top with a piece of confit salmon and drizzle the clam sauce over the top. Garnish with additional parsley if desired.