2309 Wisconsin Ave. NW
Washington, D.C. 20007
1-202-333-4187
Koji Terano - Chef
SALMON CONFIT
(Serves 4)
Ingredients:
1) 14 oz. Salmon Filet
2) 1 chopped Onion
3) 8 tbs. Soy Sauce
4) 4 tbs. Rice Vinegar
5) 2 tbs. Ikura (Salmon Roe)
6) ½ cup chopped Chive (for garnish)
7) SoyBean Oil
enough to cover
your Salmon while cooking...as well as 1/2 cup for
the Chive Oil
and a touch for the onion saute. The smaller the pan
the better
8) Dill (garnish only)
9) 1 Japanese Cucumber
(Pack in Salt
for 10 minutes, wash & slice ¾” thick)
10) Sea Salt
Preparation:
1) It’s best to use the back/top filet
from the Salmon as it is a thicker
piece.
2) Ideally, the trimmed 14 oz filet should
be approximately 3” wide by 8”
long and 2” thick.
3) Sprinkle Salmon with Sea Salt &
let sit for 30 minutes.
4) Slice Salmon vertically & horizontally
through center.
5) Cut each 4 piece section into 6 equal
pieces.
6) Slice each section as if slicing a
loaf of bread.
7) Fill pan with oil and place sliced
fish in oil (make sure fish is covered
in oil).
8) Cook in preheated 125 deg. oven uncovered
for approximately 30 minutes.
Fish is done
cooking when a piece breaks apart as you begin to bite it.
10) For the onion saute...saute chopped onion in Soy
Oil until onions are
caramelized (Do
not burn). The preferred consistency is similar to jam.
11) Cool down & blend with soy & vinegar till
a smooth puree. Refrigerate.
To Plate:
1) Arrange 3 pieces of Salmon on a plate.
(Arrange in circle without pieces
touching)
2) Top with a dollop of soy-onion sauce.
3) Stack offset with 3 more pieces of
Salmon. (The “stack” should have
8 points).
4) Top each stack with a dollop of sauce.
5) In between each stack of Salmon place
a Cucumber slice topped with
1 tsp. Ikura.
6) Put a sprig of Dill in the center of
the plate.
Good Eating!!!
