Main ingredients
salmonseasoning saltdilllimegarlicwhole black pepperolive oilgolden fragrancesun-dried tomatosnap beanwhite balsamic vinegar
Striker Chef's Salmon Confit Steak
Salmon confit that melts in your mouth, cooked sous vide at low temperature, with a refreshing golden tangerine and green bean dressing.
Ingredients needed 2 servings
Recipe
Cooking tips
- Maintaining the precise temperature of 54°C (129°F) is crucial, as salmon becomes tough and dry if the temperature exceeds this point.
- The low-temperature cooked salmon is so tender that it will flake apart with just a fork. Handle with care when removing from the bag or plating to prevent it from breaking.
- When preparing the orange or golden tangerine, ensure all the bitter white pith is completely removed. This allows the soft texture of the salmon and the fruit to meld perfectly.
Recommended for
- Those who want to taste an incredibly tender and moist salmon dish with a texture they've never experienced before.
- Those looking for a main steak recipe for anniversaries or to impress esteemed guests.
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