Butter as Preserver

You can make salmon confit by poaching a salmon fillet in beurre monté that’s about 145° to 150°F/63° to 65°C. A thin piece will take about 5 minutes, a thick piece about 7 minutes. Let the salmon cool in the pan. Or transfer it to a dish and pour the butter in the pan over the salmon so that it is completely submerged. Refrigerate the salmon until you’re ready to use it. It can be warmed and eaten as is, or you can make salmon rillettes: bring it to room temperature and stir it so that it shreds, season with salt and lemon, add some of the poaching butter, and then put the salmon in a ramekin and pour a layer of butter on top.