Words by #sgfoodie Lace Zhang: Confit just means cooking something in its own fat. Here, already fatty salmon is luxuriantly bathing in extra virgin olive oil, poaching itself in all that fat. Add any aromatics you desire. Here, I added lemon slices, thyme and shallots. Feel free to throw in cloves of garlic, or whatever citrus you have on hand. As the oil slowly heats up, the aromatics infuse their flavour into the oil, creating a very intense flavoured oil to which the salmon soaks up.
Note: cook this over very very low heat, the lowest you can manage. Too high a heat and the protein kinda coagulates, resulting in little dots of white stuff floating atop. Completely fine if that happens, don’t beat yourself up, just enjoy the salmon.
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