If you want to surprise your partner with a recipe, prepare this spicy confit salmon, which I am sure you will love. The fish is very tasty and with a very soft texture and, thanks to the spicy oil, it is an unforgettable dish.
To make this recipe, you can use a good salmon tenderloin and then divide it into portions or directly use some ingots or small loins already portioned, which you can ask the fishmonger to cut to your liking.
If you buy a big pieceRemember that here we tell you how you can cut a salmon loin to get the most out of it, separating the belly from those meatier loins or ingots, ideal for this recipe.
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In an ovenproof skillet Make it big enough for the salmon, mix together the oil, chili flakes, paprika, fennel seeds, coriander seeds, and a pinch of salt and pepper.
We cook over low heat, on the kitchen hob, stirring from time to time, for five minutes, to infuse the oil and that it retains all the aromas of the ingredients. While this sauce is being prepared, we heat the oven to 150ºC and dry the salmon with kitchen paper.
Once dry, we season it and put it in the pan with the spiced oil, with the skin below and the flesh above. Drizzle some oil over salmon initially, and bake, basting occasionally with tablespoons of the oil, for twelve to fifteen minutes, until salmon almost falls apart effortlessly. If you have a probe, put it in the thickest part and wait for it to reach 49ºC.
We serve the fish in the same frying pan, adding a few tablespoons of hot chili oil on top and we bring it to the table. If there is leftover fish you can eat it cold or hot. Keep it in the oil so it doesn’t dry out.
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With what to accompany the spicy confit salmon
To accompany this spicy confit salmon recipe, we recommend some potatoes roasted in the oven, taking advantage of it while you make the fish. If you want, you can also add a caprese salad to refresh the preparation.
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Spicy confit salmon: a recipe as easy as it is surprising
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