Salmon cooked in a bath of Olive Oil. As a bonus, pesto. Pesto is also super keto and easy to make.
Original recipe source: https://youtu.be/yHMK-oB7AIs
RECIPE:
The first thing we need to do is quickly cure the salmon.
Salmon cure:
2 salmon filets about .5 lb
1/2 cup flakey sea salt (Maldon is what I use)
1 tbsp lemon zest
2 tbsp freshly chopped dill
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Combine all ingredients and fully cover both skinned salmon fillets
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Lightly cover in plastic wrap. Refrigerate for 2 hours.
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Wash the salt cure off of the salmon. Pat dry with a paper towel.
Confit:
2 cured salmon filets
Olive oil
The smallest glass container that will fit the two salmon filets
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In a small glass container place the cured salmon filets (see above recipe for how to cure the salmon)
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Cover the filets so that none is exposed to the air
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place in the oven 200 F for 9 minutes for rare, 12 for well done
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take out of the oil immediately and serve on top of the pesto (recipe below)
Pesto:
15 - 20 basil leaves
1/2 cup macadamia nuts
2 tbsp grated parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
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add all ingredients to a mortar and pestle OR a blender/food processor. Work until desired texture is achieved. Add more oil for a smoother pesto
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add salt and pepper to taste. (optional add lemon juice to add acidity)
