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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 $8.69 One serving costs about $8.69 One serving costs about $8.69

$8.69 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 lunch,main course,main dish,dinner
spoonacular Score:89%

Spoonacular Score: 89%

 

Need a gluten free and pescatarian main course? Salmon Confit with Lemongrass Sauce could be an awesome recipe to try. This recipe makes 2 servings with 914 calories, 46g of protein, and 74g of fat each. For $8.68 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Only a few people made this recipe, and 2 would say it hit the spot. A mixture of salt and pepper, liquid chicken stock, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is great. Try Poached Salmon with Artichoke Confit, Pan-Seared Lemongrass Salmon, and Broiled salmon with lemongrass and ginger for similar recipes.

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Downton Abbey Countess of Grantham Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.

Downton Abbey Countess of Grantham Chardonnay

Our Downton Abbey Chardonnay displays lovely aromas of tropical fruits and subtle oak on the nose, which give way to flavors of citrus and fresh-cut pineapple on a soft, silky palate. The wine's bright characters and luscious mouthfeel continue through a clean, medium finish. The beautifully balanced and food-friendly bottling is the perfect wine choice for you most regal gatherings or spontaneous get-togethers.

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1 large
1 large carrot
carrot
1 tsp
1 tsp chicken stock
chicken stock
some
some chives
chives
1 Tbsp
1 Tbsp cooking oil
cooking oil
5.07 fl. oz
5.07 fl. 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
2.94 cups
2.94 cups 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 chicken stock
1 tsp
chicken stock
some chives
some
chives
1 Tbsp cooking oil
1 Tbsp
cooking oil
5.07 fl. oz fresh cream
5.07 fl. 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
2.94 cups skinless salmon fillets
2.94 cups
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: $8.63
Ingredient
1 tablespoon butter
1 large carrot
1 teaspoon chicken stock
some chives
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
$0.02
$0.06
$0.04
$0.81
$0.33
$0.18
$4.25
$0.10
$1.00
$8.88
$1.34
$17.26

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
865 Calories
45g Protein
67g Total Fat
24g Carbs
77% Health Score
Limit These
Calories
865
43%

Fat
67g
105%

  Saturated Fat
25g
159%

Carbohydrates
24g
8%

  Sugar
5g
6%

Cholesterol
227mg
76%

Sodium
452mg
20%

Get Enough Of These
Protein
45g
91%

Vitamin K
385µg
367%

Vitamin A
14473IU
289%

Vitamin B12
6µg
108%

Selenium
75µg
108%

Vitamin C
86mg
104%

Vitamin B6
2mg
100%

Vitamin B3
17mg
85%

Manganese
1mg
82%

Vitamin B2
1mg
62%

Folate
231µg
58%

Phosphorus
537mg
54%

Potassium
1858mg
53%

Vitamin B1
0.62mg
41%

Vitamin E
6mg
41%

Vitamin B5
3mg
39%

Magnesium
146mg
37%

Copper
0.71mg
36%

Iron
5mg
32%

Fiber
5g
23%

Calcium
207mg
21%

Zinc
2mg
16%

Vitamin D
0.63µg
4%

covered percent of daily need

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