CONFIT
SALMON
The essence of spring, refined and plated with intention.
Y E I L D
4 Portions
A delicate dance of smoke and spice unfolds in this composition—chorizo infused into liquid gold, its essence drawn slowly over gentle heat, then strained to silken perfection. Cured salmon, kissed with citrus and dill, rests alongside pickled fennel's subtle anise whisper. Watermelon, dusted like fresh snow, plays counterpoint to the heat of crisp wild rice and radish's peppery bite. Strawberries bleed their sweetness into the plate, while edible flowers scatter like an invitation to indulgence. Each element—the golden chorizo oil pooling beneath, the lemon's final bright note—converges in a moment of refined sensuality, where summer's bounty meets the kitchen's most deliberate craft.
INGREDIENTS
CHORIZO
600 G (1.3 LB) CHORIZO (SKINS REMOVED)
640 G (3 CUPS) AVOCADO OIL
10 G (2 TSP) APPLE CIDER VINEGAR
3 G (½ TSP) SALT
FENNEL
(250–300 G) 1 FENNEL BULB
500 G (2 CUPS) WATER
50 G (3 TBSP) SALT
450 G (1 LB) SALMON FILLET (SKIN REMOVED)
SALMON CURE
15 G (1 TBSP) CASTER SUGAR
15 G (1 TBSP) SALT
(2 G / 1 TSP) LEMON ZEST — FROM ½ LEMON
4 G (1 TBSP) FRESH DILL, CHOPPED
1 PINCH OF BLACK PEPPER
1.5 KG (3.3 LB) SALMON BONES AND CARCASS
60 G (4 TBSP) AVOCADO OIL
80 G (½ CUP) CARROTS, DICED
60 G (½ CUP) CELERY, DICED
300 G (1¼ CUPS) WHITE WINE (REDUCED BY HALF)
700 G (3 CUPS) FISH STOCK
SALT TO TASTE
WILD RICE
50 G (¼ CUP) WILD RICE
AVOCADO OIL FOR DEEP FRYING
500 G (4 CUPS SLICED) WATERMELON (RIND REMOVED, SLICED 1 CM THICK)
ICING SUGAR — AS NEEDED FOR DUSTING
6 WHOLE, SLICED STRAWBERRIES
6 WHOLE RADISHES FINELY SLICED
20 G (2 TBSP) CHORIZO, DICED AND CRISPED
1 HANDFUL OF EDIBLE FLOWERS
(15 G / 1 TBSP) LEMON JUICE — FROM ½ LEMON
METHOD
Begin with combining sugar, salt, lemon zest, dill, and pepper in a bowl, mix thoroughly
Coat the salmon evenly with this mixture and cure it in the refrigerator for 45 minutes.
When ready, rinse lightly under cold water and pat dry.
Next, blend the chorizo with Avocado oil until completely smooth. Put in a pot, gently heat this mixture over low heat for 30–40 minutes to infuse the flavours without frying.
Strain through a fine sieve, sift, or cheesecloth, then season with apple cider vinegar and salt. Set aside.
In a pot, water and season with salt and bring it to a boil.
Add your rice, reduce the heat to a gentle boil and cook until rice is tender, typically 35-55 minutes. The grains will start to open slightly.
Drain the rice and return to the pot, cover with a clean dish towel and steam for 10 minutes (Fluff with a fork)
Dry your rice with clean kitchen towel or paper towel very well.
Heat Avocado Oil to 180F and fry your wild rice for a few seconds until crispy. Drain on Paper towel and set aside
Slice the fennel thinly with a mandolin or knife (if you got the knife skills) and submerge it in the brine for 30 minutes. Afterward, drain the fennel, set aside.
Slice the watermelon into even strips and lightly dust with icing sugar just before serving.
Slice the cured salmon and arrange it alongside the fennel, watermelon, and strawberries.
Spoon the chorizo oil over the top, add the crisp wild rice and chorizo garnish, and finish with radishes, edible flowers, and a squeeze of lemon juice.