Festive salmon with caramelised onions and mushrooms

Salmon cooked this way is very tasty and very Christmassy 🎄 You will enjoy it warm, only cooked and cooled or even the next day.

It will be necessary
Salmon fillet, wash, dry, peel off the skin
1-2 large onions
200g of champignons or other mushrooms, if you have them, season them with a few dried boletus mushrooms
Olive oil, preferably less bright. 100 ml was enough for me
Salt, pepper
Garnish with rosemary

Fry the onions on low heat in olive oil until they become translucent and nicely golden. Add the chopped mushrooms and cook until cooked. The mass will no longer be watery, the oil will separate easily when you stroke it with a spatula. Cool down.

Place the salmon in the baking dish. Choose the size as close as possible to the fish. I shortened the thin end of the tail and tucked it in, so the whole piece of salmon was a similar thickness and cooked evenly.
Pour olive oil, it should almost cover the fish, 100 ml was enough for me, but the amount depends a lot on the size of the container.
Season with salt, sprinkle with freshly ground pepper and cover with mushrooms and onions.

Bake, or rather this method is called confit, at a low temperature of 100 degrees without a breeze, for half an hour. If you want an even pinker salmon, reduce the temperature to 80 degrees.

Don’t worry, the fish will cook.
Tempered fish is usually prepared by the sous vide method at 42 degrees for half an hour. There, the vacuum-packed fish gets its temperature from the water.
Here similarly, the temperature is transmitted evenly through the heated oil.

It’s very, very tasty, we happily ate it both warm and cold the next day 🥰

Salmon with caramelized onions and mushrooms

Author Lina

PRINT

Ingredients

• Salmon fillet without skin
• 1-2 large onions
• 200 g champignons or other mushrooms
• Dried boletus (optional)
• Olive oil (the author used about 100 ml; the amount depends on the dish)
• Salt and pepper
• Rosemary for garnish

Instructions

1. Fry the onions on low heat in olive oil until they become translucent and nicely golden. Add the chopped mushrooms and cook until cooked. The mass will no longer be watery, the oil will separate easily when you stroke it with a spatula. Cool down.
2. Place the salmon in the baking dish. Choose the size as close as possible to the fish. I shortened the thin end of the tail and tucked it in, so the whole piece of salmon was of a similar thickness and cooked evenly. Pour olive oil, it should almost cover the fish, 100 ml was enough for me, but the amount depends a lot on the size of the container. Season with salt, sprinkle with freshly ground pepper and cover with mushrooms and onions.
3. Bake, or rather this method is called confit, at a low temperature of 100 degrees without a breeze, for half an hour. If you want an even pinker salmon, reduce the temperature to 80 degrees.