Salmon Confit with Lemongrass Sauce
Salmon Confit with Lemongrass Sauce is a main course that serves 2. Watching your figure? This gluten free, pescatarian, and ketogenic recipe has 865 calories, 46g of protein, and 68g of fat per serving. For $8.86 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. This recipe from Foodista requires garlic, lemon juice, liquid chicken stock, and salt and pepper. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is amazing. If you like this recipe, you might also like recipes such as Salmon Confit with Lemongrass Sauce, Salmon Confit with Lemongrass Sauce, and Poached Salmon with Artichoke Confit.
Ingredients
butter
1 tablespoon butter
carrot
1 large carrot
liquid chicken stock (or 1/2 cube of chicken stock cubes)
1 teaspoon liquid chicken stock (or 1/2 cube of chicken stock cubes)
Chives to garnish
Chives to garnish
cooking oil
1 tablespoon cooking oil
fresh cream
150ml fresh cream
extra virgin olive oil
2 tablespoons extra virgin olive oil
minced garlic
1 tablespoon minced garlic
lemon grass (ends only, outer leaves removed)
2 stalks of lemon grass (ends only, outer leaves removed)
lemon juice
1 tablespoon lemon juice
lemons
2 large lemons
450g salmon fillets (preferably skinless)
400g – 450g salmon fillets (preferably skinless)
Salt and pepper to taste
Salt and pepper to taste
200g spinach leaves (I used baby spinach leaves)
150g – 200g spinach leaves (I used baby spinach leaves)