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Salmon With Rouille Sauce And Tomato Confit

Published by: Chef Patrick Browne • Updated: January 22, 2024 • Checked By: Chef Matty Riedel

Here, paired with a hearty salmon piece, rouille is a traditional Provencal sauce that works well with almost any fish.  It’s garlicky, mildly spicy, and has the body to stand up against the fish’s richness.  In contrast to all the richness, I love serving this with a simple tomato confit.  The gentle poaching of the tomatoes in olive oil brings a nice sweetness and acidity to cut the olive oil in the rouille.

Salmon With Rouille Sauce And Tomato Confit

Salmon with Rouille Sauce and Tomato Confit Recipe
Salmon With Rouille Sauce And Tomato Confit
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5 from 1 vote
PREP TIME 20 minutes
COOK TIME 20 hours
COURSE Main Course
CUISINE French
SERVINGS 4
CALORIES 787 kcal

Equipment

Ingredients
 

For The Tomato Confit

  • Salt to taste
  • Black pepper to taste
  • 1 sprig Thyme
  • 1 each Bay leaf
  • 20 each Small tomatoes, like Cherry tomatoes
  • 236 ml Extra virgin olive oil

For The Rouille

  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon Warm water
  • 1 tablespoon Red wine vinegar
  • 1 pinch Saffron threads
  • 2 each Egg yolks
  • 2 pieces White bread, crust removed and torn to small pieces
  • 3 each Garlic cloves, chopped
  • ¼ teaspoon Hot paprika
  • 100 ml Extra virgin olive oil

For The Salmon

  • Salt to taste
  • Black pepper to taste
  • 4 each Salmon steaks
  • 50 ml Olive oil

Method
 

For The Tomato Confit

  • Place the washed tomatoes in a small saucepan.
  • Season with salt and pepper and add the thyme and bay leaf.
  • Add the olive oil to just cover the tomatoes.
  • Heat over a low heat until the tomato skins just burst. I find the slower you can do this, the sweeter the tomatoes will taste.

For The Rouille

  • Combine the warm water, vinegar and saffron in the bottom of a blender container. Let it set for a few minutes so the saffron can diffuse into the liquid.
  • Add the yolks, torn bread, garlic and paprika. Blend to incorporate everything.
  • With blender on low speed, slowly drizzle the oil into the mixture. Continue until it reaches the consistency you desire (I prefer it a little loose, while some prefer a mayonnaise consistency).
  • Season with salt and pepper.

For The Salmon

  • Season the salmon with the salt and pepper.
  • Heat a sauté pan over medium high heat. Add oil.
  • When the oil is hot, add the salmon. Cook to desired temperature, turning once.
Chefs Tips
  • Save the oil from the tomato confit in the refrigerator. It works great in a vinaigrette, or you could even use it in a batch of rouille.
  • Capsaicin, the heat substance in chiles, is oil soluble. Letting a sauce like rouille rest for while will allow the hot paprika to diffuse into the olive oil, and will result in a more sustained heat, rather than a quick bite on the tongue.
Nutritional Information
Calories: 787kcalCarbohydrates: 1gProtein: 0.5gFat: 88gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 64gCholesterol: 6mgSodium: 6mgPotassium: 25mgFiber: 0.2gSugar: 0.2gVitamin A: 60IUVitamin C: 2mgCalcium: 8mgIron: 1mg
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FAQ

What Is Rouille Sauce?

Rouille sauce is a traditional French sauce often served with fish, seafood dishes, and in particular, with bouillabaisse, a French fish stew. The word “rouille” in French means “rust,” which refers to the sauce’s reddish-brown colour. The primary ingredients typically include olive oil, garlic, saffron, and cayenne or red chilli peppers. These ingredients are blended together to create a spicy and aromatic sauce.

Rouille is often thickened with breadcrumbs or potatoes and has a texture similar to mayonnaise. It’s known for its robust flavor which complements the richness of seafood dishes. The sauce can be spread on crusty bread or stirred into stews to add depth and a spicy kick. The recipe for rouille can vary slightly depending on the region in France or the personal touch of the chef.,

What Is Tomato Confit?

Tomato confit is a culinary preparation where tomatoes are cooked very slowly in a low-temperature oven, submerged in olive oil, often with added flavours like garlic, herbs (like thyme or rosemary), and sometimes spices. The term “confit” is French and traditionally refers to preserving meat by cooking it in its own fat; however, when applied to vegetables like tomatoes, it means slow cooking in oil or fat at a low temperature.

The slow cooking process intensifies the flavor and sweetness of the tomatoes, while the olive oil makes them tender and rich. This method also helps to preserve the tomatoes, allowing them to be stored for longer periods. Tomato confit can be used as a versatile ingredient in various dishes: it can be spread on bread, used as a topping for pizzas or bruschetta, added to pasta dishes and salads, or served as an accompaniment to grilled meats and fish.
Because of the low and slow cooking process, the tomatoes retain their shape but become incredibly soft and infused with the flavours of the oil and added aromatics. The result is a deeply flavoured, sweet, and slightly caramelised tomato flavour

You might also be interested in some more of my salmon recipes;
Sous Vide Salmon With Caper, Golden Raisins and Almonds
Air Fryer Mustard Salmon Bowl

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Chef Patrick Browne
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