Pavé Salmon Confit | Sous-Vide Magazine

Ingredients

• 2 4½ oz salmon filets
• 2½ Tbsp olive oil
• 6 C water
• 6 Tbsp salt
• 2 garlic cloves, smashed (with skin and peel)
• ½ tsp black peppercorns, crushed
• ½ Tbsp chervil, chopped
• ½ C Kalamata olives, roughly chopped
• 1 tsp fresh thyme
• 3 tsp dill, chopped
• 1 Tbsp chervil or French parsley
• ½ tsp black peppercorn, crushed
• ½ tsp kosher salt
• 3 golden beets, peeled and sliced
• 1 C Kookwanmo marsh vinegar (may substitute balsamic)
• 1½ Tbsp olive oil
• 1 tsp salt
• Pinch of white pepper
• ½ Tbsp butter
• 2 tsp parsley, finely chopped