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Salmon Confit with Lemongrass Sauce

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $8.86 One serving costs about $8.86 One serving costs about $8.86

$8.86 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,healthy,pescetarian,gluten free,pescatarian,ketogenic lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

Salmon Confit with Lemongrass Sauce is a main course that serves 2. Watching your figure? This gluten free, pescatarian, and ketogenic recipe has 865 calories, 46g of protein, and 68g of fat per serving. For $8.86 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. This recipe from Foodista requires garlic, lemon juice, liquid chicken stock, and salt and pepper. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is amazing. If you like this recipe, you might also like recipes such as Salmon Confit with Lemongrass Sauce, Salmon Confit with Lemongrass Sauce, and Poached Salmon with Artichoke Confit.

Fish on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Beaux Freres Willamette Valley Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Beaux Freres Willamette Valley Pinot Noir

Our Willamette Valley cuvée features fruit grown onselect vineyard sites in Yamhill County. The winesbenefit from the same integrity in the winemakingprocess as our estate wines. These sites are farmedsustainably and managed to very low yields.It is not fined or filtered.It is a medium to full-bodied wine with sweet tannin,low acidity and an intriguing bouquet of "foresty" underbrush, redcurrants and black cherries. With ahint of Asian spices it has undeniable charm, silkinessand velvety texture. These are all hallmarks of thebest 2009 Oregon Pinots and are well displayed inthis wine.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1 large
1 large carrot
carrot
1 tsp
1 tsp liquid chicken stock
liquid chicken stock
some
some chives to garnish
chives to garnish
1 Tbsp
1 Tbsp cooking oil
cooking oil
5.1 oz
5.1 oz fresh cream
fresh cream
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 Tbsp
1 Tbsp garlic
garlic
2 stalks
2 stalks lemon grass
lemon grass
1 Tbsp
1 Tbsp lemon juice
lemon juice
2 large
2 large lemons
lemons
14.11 oz
14.11 oz skinless salmon fillets
skinless salmon fillets
some
some salt and pepper
salt and pepper
5.29 oz
5.29 oz spinach leaves
spinach leaves
1 Tbsp butter
1 Tbsp
butter
1 large carrot
1 large
carrot
1 tsp liquid chicken stock
1 tsp
liquid chicken stock
some chives to garnish
some
chives to garnish
1 Tbsp cooking oil
1 Tbsp
cooking oil
5.1 oz fresh cream
5.1 oz
fresh cream
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1 Tbsp garlic
1 Tbsp
garlic
2 stalks lemon grass
2 stalks
lemon grass
1 Tbsp lemon juice
1 Tbsp
lemon juice
2 large lemons
2 large
lemons
14.11 oz skinless salmon fillets
14.11 oz
skinless salmon fillets
some salt and pepper
some
salt and pepper
5.29 oz spinach leaves
5.29 oz
spinach leaves

Equipment

baking paper
baking paper
baking pan
baking pan
sauce pan
sauce pan
sieve
sieve
knife
knife
whisk
whisk
oven
oven
baking paper
baking paper
baking pan
baking pan
sauce pan
sauce pan
sieve
sieve
knife
knife
whisk
whisk
oven
oven


Instructions

  1. Begin by preheating the oven to 120C. An efficient oven is important for this dish. If the oven is too cold, the fish will not get cooked. If the oven tends to get too hot, the fish will be roasted and overcooked. If you are uncertain, then think about whether your cookies/cakes are usually overdone or underdone when you follow a recipe exactly. If they are always overdone, then you can turn down the temperature to 110C.
  2. Get the freshest salmon fillets you can get your hands on. The thick ones are the nicest for this dish.
  3. Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish.
  4. Season generously with salt and pepper. About 1/2 teaspoon each of salt and pepper. I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper. Rub the seasonings all over the fish.
  5. Slice two lemons into thick slices, discarding the ends. Lay the slices of lemons on a baking tray lined with baking paper.
  6. Place the salmon fillets on top of the lemon slices. If you have left the skin on for the fillets, then make sure its skin side down.
  7. Place the salmon fillets in the oven and cook for 25 mins. If the salmon fillets are very thick, cook a little longer for another 3 to 5 mins.
  8. While the fish is cooking, prepare the vegetable medley and sauce.
  9. Peel a large carrot and diagonally slice into thin slices.
  10. Wash and pluck the leaves of a bunch of spinach. I used about 150g of baby spinach.
  11. Heat a deep saucepan and add 1 tablespoon of cooking oil. Keep the heat at medium heat.
  12. When the oil is hot, add 1 tablespoon of butter.
  13. When the butter has melted, add the carrots and stir fry for a minute to cook and soften the carrots. I like them slightly crunchy so I dont cook them for too long here. Keep the heat at medium.
  14. Remove the cooked carrot slices and set aside in a warm place.
  15. In the same pan, add 1 tablespoon of minced garlic. Stir fry for 20 seconds.
  16. Add the spinach leaves. Stir fry at medium heat.
  17. Add salt and pepper to taste. About 1/2 teaspoon each of salt and pepper. I used Masterfoods Garlic Pepper seasonings instead again.
  18. Stir fry the spinach till its soft and wilted. Careful not to overcook as they would lose their natural pretty green colour.
  19. Dish up the cooked spinach and set aside in a warm place.
  20. Now make the sauce.
  21. Peel off the hard outer layer of 2 stalks of lemon grass. Slice into 2 inch long pieces and using the back of your knife, bash the lemongrass and bruise the slightly for the fragrance and flavours to emit.
  22. Add 1 tablespoon of butter to a small saucepan.
  23. When the butter has melted and is bubbling slightly, add the lemongrass. Cook at medium heat for 30 seconds.
  24. Add 150ml of fresh liquid cream. Let the mixture come to a gentle rolling boil.
  25. Add 1 teaspoon of liquid chicken stock concentrate. Or you can use 1/2 cube of chicken stock bouillon. Stir it in well, and do a taste check. If its not salty enough, add more chicken stock.
  26. Whisk the sauce as it boils and thickens.
  27. After a couple of minutes, the sauce would have thickened. Remove the lemongrass.
  28. Add 1 tablespoon of lemon juice. I usually use a strainer and squeeze a lemon directly over the sauce. Do a taste check. Add more lemon juice if necessary. Whisk well to combine.
  29. The salmon should be done by now. Remove them from the oven.
  30. Plate your dish but placing some spinach and carrots at the bottom of a plate or shallow dish.
  31. Gently place the salmon fillet on top. Drizzle a generous amount of sauce around the fish. Garnish with chives.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.86
Ingredient
1 tablespoon butter
1 large carrot
1 teaspoon liquid chicken stock
some chives to garnish
1 tablespoon cooking oil
150 milliliters fresh cream
2 tablespoons extra virgin olive oil
1 tablespoon garlic
2 stalks lemon grass
1 tablespoon lemon juice
2 larges lemons
400 grams skinless salmon fillets
150 grams spinach leaves
Price
$0.12
$0.13
$0.04
$0.06
$0.04
$0.82
$0.33
$0.18
$4.25
$0.10
$1.00
$8.88
$1.77
$17.72

Nutritional Information

Quickview
865 Calories
46g Protein
67g Total Fat
24g Carbs
77% Health Score
Limit These
Calories
865k
43%

Fat
67g
104%

  Saturated Fat
25g
160%

Carbohydrates
24g
8%

  Sugar
7g
8%

Cholesterol
210mg
70%

Sodium
674mg
29%

Get Enough Of These
Protein
46g
93%

Vitamin K
385µg
367%

Vitamin A
14479IU
290%

Selenium
77µg
111%

Vitamin B12
6µg
108%

Vitamin C
86mg
104%

Vitamin B6
2mg
101%

Vitamin B3
17mg
85%

Manganese
1mg
82%

Vitamin B2
1mg
66%

Folate
231µg
58%

Phosphorus
536mg
54%

Potassium
1874mg
54%

Vitamin B1
0.61mg
41%

Vitamin E
6mg
40%

Vitamin B5
3mg
39%

Magnesium
147mg
37%

Copper
0.72mg
36%

Iron
5mg
33%

Fiber
5g
23%

Calcium
210mg
21%

Zinc
2mg
16%

Vitamin D
1µg
8%

covered percent of daily need

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