Salmon fillet cooked at low temperature
How to sear and season salmon before gently cooking it?
Ingredients · Servings 2 people
- 500g salmon fillet
- fleur de sel with Espelette pepper
- century vintage olive oil
- aneth
- pasta with green pesto
- basil leaves
- pine nut
Method · 5 min
- In a hot pan with a little oil, sear the salmon on each side for 30 seconds. Place the salmon in a preheated dish. Sprinkle with Espelette pepper salt and a drizzle of olive oil, along with some dill. Bake in a preheated oven at 70°C (160°F) for 30 minutes. Meanwhile, prepare the pasta, drain it, add the green pesto, and toss to combine. Serve immediately as soon as it comes out of the oven, as the fish will be quite cold!
- General tips for low-temperature cooking: Always sear meat or fish (though not always) before putting it in the oven. Place the meat or fish in a preheated dish (place it in the oven when you turn it on). No need to grease the dish! Place your serving dishes in the lower part of the oven. This way, your plates, gravy boat, etc., won't get cold because food coming out of the oven isn't very hot, so it cools down very quickly!
In a hot pan with a little oil, sear the salmon fillet for 30 seconds on each side. Then place it in a preheated dish, sprinkle with Espelette pepper salt, a little olive oil, and dill.
How to cook the salmon and prepare the side dish?
Place the salmon in a preheated oven at 70°C (160°F) and cook for 30 minutes until very tender. Meanwhile, prepare the pasta, drain it, then toss it with the green pesto, basil, and pine nuts.
