Confit Salmon, Miso Garlic Butter, Edamame Puree

• Seafood

  • 3/4 kg Salmon, fresh
  • 1 Salmon, Skin

• Produce

  • 2 1/2 cups Edamame bean
  • 1/2 head Garlic, skin on
  • 2 Radishes, small

• Canned Goods

  • 1 tsp Dashi, powder

• Condiments

  • 1 tbsp Mirin
  • 2 tbsp Soy sauce
  • 1/2 tsp Wasabi paste
  • 2 tbsp White miso paste

• Baking & Spices

  • 1 tbsp Japanese nori seasoning
  • 3 tbsp Sea salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 305 ml Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Cream

• Liquids

  • 2 1/2 Litres cold water

Found on foodiestory.com

Ingredients

• ¾ kg fresh salmon, cut into pieces with desired size
• 2.5 litres cold water
• 3 tbsp sea salt
• 1 tbsp sugar
• 300ml olive oil
• ½ head of garlic, skin on
• 1 tsp of olive oil
• 2 tbsp white miso paste
• 1 tbsp of mirin
• 1 tbsp butter
• 2 cups of edamame beans
• ½ tsp of wasabi paste
• 2 tbsp of soy sauce
• 1 tsp of dashi powder
• 1 cup of cream
• Salmon Skin
• ½ cup of edamame beans
• 2 small radishes, sliced thinly
• 1 tbsp of Japanese nori seasoning

Directions

• To cure the salmon: Place cold water, sea salt and sugar in a large bowl. Mix until combined. Put salmon pieces in the brine and leave for 30 minutes.
• To make the miso garlic butter: Preheat the oven to 160 celcius. Coat garlic with olive oil and roast in the oven for 30 minutes. Peel the paper skin off the garlic and keep the soft garlic flesh in a bowl. Mix miso paste, mirin and butter with the roasted garlic and whisk until combined. Set aside.
• To make the edamame puree: Cook edamame in boiling water that is lightly salted for 5 minutes. Let cool and place beans in the food processor with the other ingredients. Process until smooth.
• To confit the salmon: Take the salmon out from the chilled salted water and pat dry salmon with paper towel. Preheat oven to 65 Celcius. In a wide baking dish, pour the olive oil and place in a preheated oven for 10 minutes. Place the salmon gently into the heated olive oil and heat for 15-17 minutes until the internal temperature reaches 37 degrees. Remove from oil.
• To make the crisp salmon skin: Coat salmon skin with the leftover olive oil. Place skin pieces on aluminium foil and bake in the preheated oven of 200 Celcius for 5 minutes.
• To serve: Place edamame puree on the plate and top with confit salmon pieces. Place miso garlic butter on the side and garnish with edamame beans, nori seasonings, sliced radish and top with crisp salmon skin. Serve immediately while warm.