Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar

• 4 cups light olive oil
• Bouquet Garni
• Four 6-ounce boneless, skinless Copper River salmon filets
• 1 1/2 pounds micro arugula, washed and patted dry
• Sel de Guerande to taste
• 4 teaspoons aged balsamic vinegar (see note)

1. 1.
2. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150F on an instant-read thermometer.
3. 2.
4. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up.
5. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.
6. 3.
7. Place a small mound of micro arugula in the center of each of four plates.
8. Lay a piece of salmon on top of the greens on each plate.
9. Sprinkle sel de Guerande over the salmon.
10. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

light olive oil, bouquet garni, salmon filets, arugula, sel, aged balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/salmon-confit-in-olive-oil-with-arugula-salad-and-balsamic-vinegar-109145 (may not work)