My husband and I both love to eat salmon when we dine out, and I keep bugging him to buy salmon at S&R so we can experiment at home. It’s not exactly cheap, so he challenged me to look for a good recipe before we bought one.
I’m glad I came across this recipe from Raintree Restaurant’s Corporate Chef Kalel Chan, one of the two chefs featured in olive oil brand Doña Elena’s Chef Ambassador Series campaign. Yesterday, I featured his Spanish-style Balsamic Bangus Belly Recipe (click here for it). This time, I’m sharing his recipe for Salmon Confit with Sun-dried Tomato Pesto from Doña Elena.
Light and bright flavors come alive in this slow-cooked salmon recipe. Easy to make, this guilt-free appetizer (or entree, up to you) is sure to excite the taste buds.
Chef Kalel’s tip: “Low fire cooking is key to allow the ingredients to further concentrate its flavors, tenderize the meat, reduce shrinkage, and retain its form. Simple, satisfying, and perfect for days or nights you need to serve something on the table in 30 minutes.”
Ingredients (serves two)
2 pc. salmon fillet
1 pc. lemon
2 pc. white onion, wide cut
8 pc. garlic cloves
8 pc. asparagus, cut the hard part and cut in half
2 cups Doña Elena Olive Oil
2 tbsp. Doña Elena Sundried Tomato Pesto
6 pc. Doña Elena green olives
6 pc. Doña Elena black olives
salt and pepper to taste
1. Marinade the salmon with salt, pepper, and lemon.
2. Simmer the olive oil in low heat.
3. Add the onion wedges and garlic cloves, then put the heat in low temperature.
4. Add the marinated salmon and poach for 8 to 10 minutes.
5. Add the asparagus and poach for 2-3 minutes.
6. Scoop the sun-dried tomato and top off the salmon once cooked and plating is done.
Doña Elena Olive Oil is exclusively distributed by Fly Ace Corporation in the Philippines. It is available in three variants—extra virgin, pure, and pomace—and comes in 250ml, 500ml, 1L glass bottles and 5L PET bottle.