Salmon Confit with Lemongrass Sauce

Prepare the Oven and Salmon:

• Preheat your oven to 120°C (248°F). Ensure your oven maintains an accurate temperature to avoid undercooking or overcooking the salmon. If your oven tends to run hot, reduce to 110°C.
• Choose the freshest salmon fillets available, preferably thick cuts.
• Rub 2 tablespoons of extra virgin olive oil evenly over the fillets.
• Season generously with ½ teaspoon each of salt and pepper (or garlic pepper seasoning) on all sides.

Assemble for Baking:

• Slice two lemons into thick rounds, discarding the ends. Arrange the slices on a baking tray lined with parchment paper.
• Place the salmon fillets skin-side down (if skin is on) over the lemon slices.
• Bake for 25 minutes, or 28-30 minutes if the fillets are very thick.

Prepare the Vegetables:

• While the salmon bakes, peel and diagonally slice a large carrot. Wash and pluck 150g of baby spinach leaves.
• Heat a deep pan over medium heat and add 1 tablespoon of cooking oil. When hot, melt 1 tablespoon of butter into the pan.
• Add the carrot slices and sauté for 1-2 minutes, keeping them slightly crunchy. Remove and set aside.
• In the same pan, add 1 tablespoon of minced garlic and sauté for 20 seconds until fragrant.
• Add the spinach and cook until wilted, seasoning with ½ teaspoon each of salt and pepper (or garlic pepper seasoning). Avoid overcooking to retain the vibrant green color. Remove and set aside.

Make the Lemongrass Sauce:

• Peel the tough outer layers of 2 lemongrass stalks. Cut them into 2-inch pieces and bruise them lightly with the back of a knife to release their aroma.
• In a small saucepan over medium heat, melt 1 tablespoon of butter until slightly bubbling. Add the lemongrass and cook for 30 seconds.
• Pour in 150ml of fresh cream and bring to a gentle boil.
• Stir in 1 teaspoon of liquid chicken stock concentrate (or ½ a bouillon cube) and whisk well. Taste and adjust seasoning if needed.
• Let the sauce simmer for 2-3 minutes until thickened. Remove the lemongrass pieces.
• Squeeze in 1 tablespoon of fresh lemon juice (strain to avoid seeds) and whisk to combine. Adjust with more lemon juice to taste.

Assemble and Serve:

• Remove the salmon from the oven.
• Plate by layering the spinach and carrots on the bottom of a plate or shallow dish. Gently place the salmon fillet on top.
• Drizzle the lemongrass sauce generously around the salmon. Garnish with chopped chives for a fresh finish.