Salmon Confit with Lemongrass Sauce

FOODISTA
18Ingredients
40Minutes
1060Calories

Ingredients

US|METRIC
  • 450 grams salmon fillets (preferably skinless)
  • 2 tablespoons extra-virgin olive oil
  • salt
  • pepper
  • 2 lemons (large)
  • 1 large carrot
  • 200 grams spinach leaves (I used baby spinach leaves)
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • salt
  • pepper
  • 2 stalks lemon grass (ends only, outer leaves removed)
  • 1 tablespoon butter
  • 150 milliliters cream (fresh)
  • 1 tablespoon lemon juice
  • 1 teaspoon chicken stock (liquid, or 1/2 cube of chicken stock cubes)
  • chives (to garnish)
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    Directions

    1. Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish.
    2. 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.
    3. Slice two lemons into thick slices, discarding the ends. Lay the slices of lemons on a baking tray lined with baking paper.
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    NutritionView More

    1060Calories
    Sodium48% DV1150mg
    Fat122% DV79g
    Protein108% DV55g
    Carbs14% DV42g
    Fiber48% DV12g
    Calories1060Calories from Fat710
    % DAILY VALUE
    Total Fat79g122%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol215mg72%
    Sodium1150mg48%
    Potassium2240mg64%
    Protein55g108%
    Calories from Fat710
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber12g48%
    Sugars2g4%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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