Salmon confit with tomato consommé, zucchini, and charred asparagus

Servings: 4 people
Author: Steve Paris
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Salmon confit

  • 500 g salmon fillets in 4 portions skin and pin bones removed
  • 4 cups water
  • 150 g sea salt
  • 80 g sugar
  • 4 Tbsp extra virgin olive oil

Tomato consommé

  • 1 fennel bulb
  • 2 celery stalks
  • 1 carrot
  • 1 onion
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • 1 cup water
  • 2 kg ripe tomatoes
  • 6 egg whites, chilled
  • 1/4 cup parsley coarsely chopped
  • 1/4 cup basil coarsely chopped
  • 1 tsp sea salt
  • 1 tsp black pepper

Asparagus, zucchini, and cherry tomatoes

  • 1 bunch asparagus white asparagus is visually interesting if you can get some
  • 2 medium zucchinis
  • 1 cup cherry tomatoes, halved a mix of red and yellow looks good
  • 1 Tbsp cooking oil
  • 2 Tbsp chilli infused olive oil


  • 1/2 cup salmon eggs
  • Radish sprouts or similar


Salmon confit

  • Dissolve the salt and sugar in the water, then reduce the water temperature to less than 5 degC. Add some ice to reduce it quickly.
  • Put the salmon into the salt water and store in the refrigerator for 45 minutes.
  • Pat the salmon dry and place each portion in a plastic bag suitable for sous vide. Two portions per bag is OK if the size it right.
  • Add a Tbsp of oil to each bag, expel the air, then seal.
  • Cook using a sous vide machine at 52 degC for 30 minutes. If you don’t have a sous vide machine, you can accomplish the same thing using a saucepan, a digital thermometer, and very careful control of the heat applied.
  • On completion of the 30 minutes, plunge the salmon bags into an ice bath.
  • Refrigerate for 5 hours before using. This is essential to get the right texture.

Tomato consommé

  • Wash and dice the fennel, onion, carrot, celery, and garlic.
  • Coarsely chop the tomatoes.
  • Put a large saucepan over a medium heat and add the oil.
  • Add the diced vegetables and sauté until the onion and fennel has softened.
  • Add the water, diced tomatoes, parsley, salt and pepper to the saucepan.
  • Bring up to a simmer and simmer for 30 minutes, or until the tomatoes are starting to disintegrate.
  • Use a hand blender to blend the tomatoes and vegetables until fairly smooth.
  • Allow to cool.
  • Pour the mixture through a sieve into another saucepan. Press down on the solids to extract as much liquid as possible. The remaining solids still have a lot of flavor to give. Add to another saucepan together with a litre of so of water. Bring to simmer, and simmer for 30 minutes. Allow to cool, bag, and freeze for another time.
  • Lightly whisk the egg whites and add to the saucepan with the tomato broth.
  • Use the hand blender to whisk the egg whites into the tomato broth.
  • Add the chopped basil.
  • Put the saucepan over a low medium heat and bring up to a simmer.
  • Reduce heat and cook at a low simmer for 15 to 20 minutes.
  • The egg whites will form a “raft”. Carefully make a ladle sized hole in the raft and ladle out any froth that collects.
  • When the consommé is clear, remove from the heat.
  • Without disturbing the raft too much, ladle out or pour out the consommé into another container. Discard the raft.
  • Strain the consommé one more time through muslin.
  • Check and adjust seasoning if necessary.
  • Serve warm, or refrigerate until ready then re-heat.

Asparagus, zucchini, and cherry tomatoes

  • Boil the zucchini’s in salted water for 7 minutes. Keep whole.
  • Remove from the water and cut into 30 mm lengths.
  • Toss the zucchini in the chilli infused olive oil while they are still hot, as they will absorb the flavours better.
  • Coat the asparagus in olive oil.
  • Bring a skillet up to a medium high heat.
  • Lay the asparagus in the skillet. Once they start to char, turn over. Try to get some charring right around the asparagus.
  • Wash and cut the cherry tomatoes in half.


  • Remove the salmon from the refrigerator 20 minutes before serving.
  • Remove from the sous vide bags and pat with oil absorbing paper to remove excess oil. Avoid using paper towels as they will likely stick to the salmon.
  • Place the salmon pieces on high sided plates.
  • Top the salmon with salmon eggs.
  • Place a piece of zucchini (upright), halved cherry tomatoes, and some asparagus.
  • Pour in some tomato consommé.