Citrus—Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis

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Preparation info

  • Makes

    8

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

As with the Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze, I work a similar twist on the citrus-marinated salmon, which is cured and flavored with ground citrus zest. We poach the salmon in olive oil very, very gently, at about 110 degrees. Again, what is normally served cold, as gravlax, is served hot and yet it has even more of the qualities you look for in the cold preparation, that melting richness of cold cured salmon. I use