[Cook It]: Salmon Confit
By Justin Fischer, Aug 31st, 2011 | In Dining
Cook It is a monthly column that features recipes designed by Shanghai chefs specifically for the average Shanghai kitchen. In other words, you can actually cook this stuff yourself.
This month, Shook! executive chef Kevin Cape submits a simple recipe for Salmon Confit with Fennel and Citrus. Poaching in olive oil at a low temperature creates an oddly pleasing texture in the salmon -- not quite raw, not quite cooked, and it melts instantly in your mouth. It's an ideal end-of-summer dish and, if you've got an oven, surprisingly easy to cook.
Here is how to make it.
And before you subject your laptop to dripping sauces and steam damage in the kitchen click here for a printable PDF with all the ingredients, instructions, and other details.
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Shanghaicityslang, Sep 1st, 2011
Nice! "Cook It" rocks! Love the idea of having a cooking column on the site and Chef Kevin did a great job with the recipe. Can't wait to see more of these.Please sign in or register to comment