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Salmon Confit on Baby Spinach
About This Course
Delicate salmon fillets slowly poached (confit) in olive oil and aromatics until tender, then served atop a bed of lightly wilted baby spinach. The confit method ensures the salmon remains moist and flaky, infused with subtle notes of garlic, thyme, and lemon. The baby spinach base, dressed with a lemon-mustard vinaigrette, provides a fresh, slightly peppery counterpoint, resulting in a balanced entrée that feels both luxurious and approachable.
Learning Objectives
How to choose high-quality salmon for confit (fresh-fish selection, portion sizes)
Steps to prepare the poaching oil with aromatics (garlic, thyme, citrus)
Technique for gently poaching salmon at a precise low temperature (175–185 °F / 80–85 °C)
Preparing baby spinach with a light lemon-mustard vinaigrette (emulsion basics)
Methods for plating so the salmon and spinach complement each other visually and texturally
Material Includes
- Recipe Card (Printable PDF):
- Complete ingredients list (salmon weight, oil volume, aromatics, spinach quantity)
- Detailed, step-by-step instructions with timing and temperature cues
- Photo Sequence:
- High-resolution images showing:
- Salmon fillet prepped and skin scored
- Aromatic oil simmering with garlic and herbs
- Salmon submerged at low temperature, poaching gently
- Baby spinach tossed in lemon-mustard vinaigrette
- Final plated dish with salmon flaked over spinach
- Chef’s Tips Sheet:
- Ideal salmon thickness and weight per serving for even cooking
- Recommended oil-to-fish ratio for perfect confit texture
- Vinaigrette emulsification troubleshooting (avoiding separation)
- Shopping Guide:
- Guidance on selecting responsibly sourced salmon (wild-caught vs. farmed)
- Suggested varieties of baby spinach and tips for washing/handling greens
Requirements
- Category Details
- Equipment - Deep, heavy saucepan or small Dutch oven for confit
- - Instant-read thermometer or probe thermometer
- - Small mixing bowl for vinaigrette
- - Whisk or small blender for emulsification
- - Slotted spatula or fish spatula for delicate handling
- - Sheet pan or wire rack (to drain excess oil, optional)
- - Large bowl and salad spinner (for drying spinach)
- Ingredients - Salmon Fillets (4 portions, 5–6 oz each; skin-on or skinless)
- - Extra-Virgin Olive Oil (enough to fully submerge salmon; approx. 2 cups per 4 fillets)
- - Garlic Cloves (2–3, crushed)
- - Fresh Thyme Sprigs (3–4)
- - Lemon Zest (from 1 lemon)
- - Salt & White Pepper (to taste; white pepper preserves pale appearance)
- - Baby Spinach Leaves (4 cups, washed and dried)
- - Dijon Mustard (1 teaspoon)
- - Fresh Lemon Juice (1½ tablespoons)
- - Honey or Maple Syrup (1 teaspoon, optional for mild sweetness)
- - Salt & Black Pepper (to season vinaigrette)
Target Audience
- Home cooks eager to explore classic French cooking methods
- Health-conscious diners seeking a flavorful, low-fat protein entrée
- Aspiring chefs or culinary students interested in mastering confit techniques
- Hosts planning an elegant but not overly complex dinner party or tasting menu
Curriculum
4 Lessons1h 25m
Salmon Selection & Confit Technique
Choosing High-Quality Salmon and Preparing Aromatic Poaching Oil
Gently Poaching Salmon Confit at Precise Low Temperatures
Spinach Vinaigrette & Elegant Plating
Your Instructors
uniquedevservice993@gmail.com
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€10.99€11.42
Material Includes
- Recipe Card (Printable PDF):
- Complete ingredients list (salmon weight, oil volume, aromatics, spinach quantity)
- Detailed, step-by-step instructions with timing and temperature cues
- Photo Sequence:
- High-resolution images showing:
- Salmon fillet prepped and skin scored
- Aromatic oil simmering with garlic and herbs
- Salmon submerged at low temperature, poaching gently
- Baby spinach tossed in lemon-mustard vinaigrette
- Final plated dish with salmon flaked over spinach
- Chef’s Tips Sheet:
- Ideal salmon thickness and weight per serving for even cooking
- Recommended oil-to-fish ratio for perfect confit texture
- Vinaigrette emulsification troubleshooting (avoiding separation)
- Shopping Guide:
- Guidance on selecting responsibly sourced salmon (wild-caught vs. farmed)
- Suggested varieties of baby spinach and tips for washing/handling greens
