Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar

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   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.

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   Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up.

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   Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.

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   Place a small mound of micro arugula in the center of each of four plates.

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   Lay a piece of salmon on top of the greens on each plate.

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   Sprinkle sel de Guerande over the salmon.

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    Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

* Per serving · 4 servings · Values may vary.