Dill confit salmon. recipe for crock pot or slow cooker.
If you have been following me for a long time, you will know how much I love to confit food in the slow cooker. You can see my penchant, I can’t hide it. Meat, vegetables and fish cooked in oil, become delicacies if you take care not to overcook them. Today I have cooked some salmon loins confit with dill, a fish that turns out very juicy when cooked carefully and in a short time.
Oil does not behave like water when subjected to heat, it is able to boil more quickly and that is why this cooking must be very short if we want to eat a tender and juicy salmon, an exquisite morsel. The point of cooking begins at the moment when white juices are visible on the surface of the fish. It is protein and gives us the voice that the fish is done. We should not extend the cooking any longer, because we would obtain loins full of white balls and dry meat.
Dill is an herb with an aroma reminiscent of pine that goes perfectly with salmon. Use it generously so that its flavor is noticeable. The oil will also be impregnated with this aroma, together with that of the fish and garlic, and can be reused to grill or sauté other fish or make a flavored mayonnaise. Enjoy!
How to make salmon confit with dill in slow cooker
Salmon confit with dill
How to make salmon confit with dill in a slow cooker
- 4 salmon fillets of 200 g each
- Extra virgin olive oil
- Fresh dill
- Black and white peppercorns
- 3 garlic cloves
- Salt flower or maldon salt (optional)
- Dry the salmon loins with kitchen paper.
- Place them in the slow cooker so that they fit well and are not mounted on top of each other. I have put them leaning on one side so that all 4 can fit in a 3.5 liter slow cooker.
- Pound the garlic to break it, remove the skin and put it in the bowl.
- Place fresh dill sprigs between the salmon loins.
- Add 10 whole black and white peppercorns.
- Pour in oil without completely covering the fish: as it heats, it will eventually cover the fish.
- Cook on HIGH for 45 minutes to an hour or until salmon is cooked but tender. When white juices start to run from the inside of the fish, it’s done, don’t let it congeal.
- Remove the loins and serve immediately.
- Reserve the oil and strain.
Cook the fish in a slow cooker of a suitable size so that there are not many gaps between the loins and you can use an adjusted amount of oil.
Breaking the garlic in one hit makes it easier for the aroma to come out of the interior when cooking. They do not need to be crushed or broken into several pieces: it is enough that they have an open blow on one side.