Salmon confit lemongrass sauce
Gluten free
Pescatarian
Ketogenic

Salmon confit lemongrass sauce

Salmon Confit with Lemongrass Sauce is a flavorful and nutrient-rich main dish suitable for a pescatarian diet. It's a great recipe to make for a special dinner occasion, such as date night or a celebration. This dish is packed with vitamins and minerals, making it a wholesome choice for a balanced meal.

Ingredients

butter

butter

1 Tbsp

carrots

carrots

1 large

chicken base

chicken base

1 tsp

fresh chives

fresh chives

2 servings

oil

oil

1 Tbsp

cream

cream

150 ml

extra virgin olive oil

extra virgin olive oil

2 Tbsps

garlic

garlic

1 Tbsp

lemongrass

lemongrass

2 stalks

lemon juice

lemon juice

1 Tbsp

lemon

lemon

2 large

salmon cutlet

salmon cutlet

400 g

salt and pepper

salt and pepper

2 servings

baby spinach leaves

baby spinach leaves

150 g

Method

  • 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.Get the freshest salmon fillets you can get your hands on. The thick ones are the nicest for this dish.
  • Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish.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.Slice two lemons into thick slices, discarding the ends.
  • Lay the slices of lemons on a baking tray lined with baking paper.
  • 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.
  • 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.While the fish is cooking, prepare the vegetable medley and sauce.Peel a large carrot and diagonally slice into thin slices.Wash and pluck the leaves of a bunch of spinach. I used about 150g of baby spinach.
  • Heat a deep saucepan and add 1 tablespoon of cooking oil. Keep the heat at medium heat.When the oil is hot, add 1 tablespoon of butter.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.
  • Remove the cooked carrot slices and set aside in a warm place.In the same pan, add 1 tablespoon of minced garlic. Stir fry for 20 seconds.
  • Add the spinach leaves. Stir fry at medium heat.
  • Add salt and pepper to taste. About 1/2 teaspoon each of salt and pepper. I used Masterfoods Garlic Pepper seasonings instead again.Stir fry the spinach till its soft and wilted. Careful not to overcook as they would lose their natural pretty green colour.Dish up the cooked spinach and set aside in a warm place.Now make the sauce.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.
  • Add 1 tablespoon of butter to a small saucepan.When the butter has melted and is bubbling slightly, add the lemongrass. Cook at medium heat for 30 seconds.
  • Add 150ml of fresh liquid cream.
  • Let the mixture come to a gentle rolling boil.
  • 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.
  • Whisk the sauce as it boils and thickens.After a couple of minutes, the sauce would have thickened.
  • Remove the lemongrass.
  • 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.The salmon should be done by now.
  • Remove them from the oven.Plate your dish but placing some spinach and carrots at the bottom of a plate or shallow dish.Gently place the salmon fillet on top.
  • Drizzle a generous amount of sauce around the fish.
  • Garnish with chives.

Nutrition:

865 kcal

Carbs

24 g

Fat

67 g

Protein

46 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Baked swedish pancake

Baked swedish pancake

45 min

580 Calories

4 serving

Apple walnut brownies

Apple walnut brownies

75 min

417 Calories

10 serving

Almond butter and chocolate squares

Almond butter and chocolate squares

45 min

461 Calories

16 serving

Vegetarian
Blueberry yoghurt cake

Blueberry yoghurt cake

45 min

193 Calories

20 serving

Buckwheat galette with an egg

Buckwheat galette with an egg

45 min

85 Calories

10 serving

Vegetarian
Lemon coconut granola

Lemon coconut granola

45 min

316 Calories

15 serving

Gluten free Dairy free Vegetarian