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Gallery Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 cups plus 2 tablespoons olive oil 3 1/2 tablespoons finely grated lemon zest (6 to 7 lemons) 3 tablespoons prepared horseradish 3 tablespoons sour cream 3 1/4 teaspoons coarse salt 1/4 teaspoon plus a pinch of sugar Pinch of cayenne pepper 4 tablespoons fresh dill, chopped 1 1/2 teaspoons light-brown sugar 1/2 teaspoon freshly ground white pepper 1 boneless and skinless salmon fillet (1/2 pound), cut into 4 equal portions 1 medium cucumber (about 8 ounces), peeled, cut in half, and seeds removed 1 tablespoon white-wine vinegar 3/4 cup (about 3 ounces) cauliflower florets 2 cups water 1 cup (about 2 ounces) baby greens, such as arugula or mizuna 1/2 ounce (about 1 tablespoon) salmon roe, for garnish (optional)

Gallery Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce

Recipe Summary Servings: 4

Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce

Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce

Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 cups plus 2 tablespoons olive oil 3 1/2 tablespoons finely grated lemon zest (6 to 7 lemons) 3 tablespoons prepared horseradish 3 tablespoons sour cream 3 1/4 teaspoons coarse salt 1/4 teaspoon plus a pinch of sugar Pinch of cayenne pepper 4 tablespoons fresh dill, chopped 1 1/2 teaspoons light-brown sugar 1/2 teaspoon freshly ground white pepper 1 boneless and skinless salmon fillet (1/2 pound), cut into 4 equal portions 1 medium cucumber (about 8 ounces), peeled, cut in half, and seeds removed 1 tablespoon white-wine vinegar 3/4 cup (about 3 ounces) cauliflower florets 2 cups water 1 cup (about 2 ounces) baby greens, such as arugula or mizuna 1/2 ounce (about 1 tablespoon) salmon roe, for garnish (optional)

Directions

In a small saucepan over medium heat, combine 2 cups olive oil and 2 tablespoons lemon zest. Heat until a deep-fry thermometer registers 120 degrees. Remove from heat, and allow flavors to infuse. Can be kept at room temperature, covered, up to 24 hours.

Make horseradish sauce: In a small bowl, mix together horseradish, sour cream, 1/4 teaspoon salt, 1/4 teaspoon sugar, and cayenne. Pass through a fine sieve into another small bowl, and transfer to the refrigerator until needed.

Combine 3 tablespoons chopped dill, remaining 1 1/2 tablespoons lemon zest, 1 1/2 teaspoons salt, the brown sugar, and pepper. Rub mixture evenly over salmon; place in a shallow bowl, and cover. Place in refrigerator, and let marinate 1 hour.

Use a mandoline or sharp knife to thinly slice cucumber lengthwise into thin ribbons. Transfer to a small bowl, and sprinkle 1 1/2 teaspoons salt evenly over cucumbers. Let sit 25 minutes. Pat dry with paper towels, and set aside.

Make the vinaigrette: In a small bowl, whisk together vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and pinch of sugar. Set aside.

Make salmon confit: Strain the reserved olive oil infusion through a fine-mesh sieve into a medium saucepan, and discard lemon zest. Clip a deep-fry thermometer to the side of the pan, and heat infused oil until it reaches a temperature of 120 degrees. Remove salmon from the refrigerator, and wipe off herbs with a paper towel. Place salmon pieces in the hot oil, and poach 25 minutes, adjusting heat if necessary to maintain a constant temperature of 120 degrees. Remove salmon with a slotted spatula, and transfer to a paper towel-lined plate to drain. Set aside.

While salmon is cooking, place cauliflower florets in a small heat-proof bowl. Bring the water to a boil in a small saucepan, and pour over florets. Let sit 1 minute, and drain in a colander. Set aside. Toss baby greens with 2 tablespoons reserved vinaigrette.

To serve, place cucumber ribbons in a mound in the center of each of four plates. Place a piece of salmon on top of the cucumbers, and top with a small dollop of salmon roe, if desired. Arrange cauliflower and baby greens on the side, and drizzle plates with horseradish sauce and remaining vinaigrette.

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All Reviews for Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce

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All Reviews for Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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