Confit Salmon w/ Egg Noodles and Ginger Dressing
I love reading recipe books and have a growing collection that sits on my desk overlooking our little Coburg North garden. I often lose an hour or two just flicking through pages, reading recipes and gathering ideas for dishes to incorporate into my leftovers meal plans. confit salmon
Recently, I was given a bundle of old cookbooks from my husband’s grandmother, who after clearing out her own collection, handed over to me some wonderful treasures, including a book of recipes from local Warrnambool women compiled by the St John of God Hospital in 1990. I love the attribution of names to recipes, like ‘Cherry Ripe Slice by Glynse Rollo’, ‘Hunza Pie by Marg Carey’ and my favourite, ‘Prawn and Camembert Fish Rolls w/ Lime Sauce with compliments from Mid City Motor Inn’. Such a wonderful piece of preserved history. confit salmon
This particular recipe, however, began life in a cookbook given to me by my Dad on his most recent visit to Australia. Having bought it for himself he stumbled upon a second copy in a charity shop and thought of me. Allegra McEvedy’s, Bought, Borrowed and Stolen is jammed full of recipes from all over the world, including this Japanese confit salmon which she puts with fish roe and serves as a starter.
I have modified it slightly for a main course but retained the clean, simple Japanese flavours and in particular the wonderfully spicy ginger dressing.
Prep time: 30 minutes
600g Salmon (if you’re following the leftovers meal plan)
250g Salmon (if only following this recipe)
60g Egg noodles
Olive oil – enough to just cover the salmon
1 bunch Chinese broccoli
2 spring onions
140g ginger (washed, skin on)
2 tbsp mirin
2 tbsp soy sauce
1 tbsp rice wine (substitute with sake or dry sherry)
Pin bone the salmon and cut into 100g chunks. Place into a saucepan that evenly contains the salmon without any overlap of the pieces.
Pour in enough olive oil into the pan so that the salmon pieces are only just covered. Remove the salmon from the saucepan and heat the oil over a medium heat until it reaches 110C. At this point, place the salmon back into the oil, turn the heat to low and cook for 5 minutes.
After 5 minutes turn the heat off and leave the salmon in the warm oil for a further 10 minutes before removing and placing on kitchen paper to drain.
While the salmon is resting in the oil, boil the egg noodles until cooked (3-4 minutes) and set them aside.
Next, make the ginger dressing. First, wash and grate the ginger before squeezing it vigorously to get out as much juice as possible. Reserve the juice in a mixing bowl and combine with the mirin, soy sauce and rice wine. With the remaining ginger pulp take half and put it in the fridge to use in a stir fry later in the week. With the remaining ginger, fry it in a splash of olive oil with the chopped spring onions and chopped Chinese broccoli and combine with the egg noodles. Season with salt.
Finally plate up the noodles with a piece of salmon and finish with the whisked ginger dressing.
Stir fry the noodles with garlic, spinach or any leafy green of your choice.
Perfect with an ice cold Asahi or glass or saki.