Recipes Ingredients Seafood Recipes Salmon Recipes Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 27, 2020 Print Share Share Tweet Pin Email Servings: 4 In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce. Ingredients 2 cups plus 2 tablespoons olive oil 3 ½ tablespoons finely grated lemon zest (6 to 7 lemons) 3 tablespoons prepared horseradish 3 tablespoons sour cream 3 ¼ teaspoons coarse salt ¼ teaspoon plus a pinch of sugar Pinch of cayenne pepper 4 tablespoons fresh dill, chopped 1 ½ teaspoons light-brown sugar ½ teaspoon freshly ground white pepper 1 boneless and skinless salmon fillet (½ pound), cut into 4 equal portions 1 medium cucumber (about 8 ounces), peeled, cut in half, and seeds removed 1 tablespoon white-wine vinegar ¾ cup (about 3 ounces) cauliflower florets 2 cups water 1 cup (about 2 ounces) baby greens, such as arugula or mizuna ½ ounce (about 1 tablespoon) salmon roe, for garnish (optional) Directions In a small saucepan over medium heat, combine 2 cups olive oil and 2 tablespoons lemon zest. Heat until a deep-fry thermometer registers 120 degrees. Remove from heat, and allow flavors to infuse. Can be kept at room temperature, covered, up to 24 hours. Make horseradish sauce: In a small bowl, mix together horseradish, sour cream, 1/4 teaspoon salt, 1/4 teaspoon sugar, and cayenne. Pass through a fine sieve into another small bowl, and transfer to the refrigerator until needed. Combine 3 tablespoons chopped dill, remaining 1 1/2 tablespoons lemon zest, 1 1/2 teaspoons salt, the brown sugar, and pepper. Rub mixture evenly over salmon; place in a shallow bowl, and cover. Place in refrigerator, and let marinate 1 hour. Use a mandoline or sharp knife to thinly slice cucumber lengthwise into thin ribbons. Transfer to a small bowl, and sprinkle 1 1/2 teaspoons salt evenly over cucumbers. Let sit 25 minutes. Pat dry with paper towels, and set aside. Make the vinaigrette: In a small bowl, whisk together vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and pinch of sugar. Set aside. Make salmon confit: Strain the reserved olive oil infusion through a fine-mesh sieve into a medium saucepan, and discard lemon zest. Clip a deep-fry thermometer to the side of the pan, and heat infused oil until it reaches a temperature of 120 degrees. Remove salmon from the refrigerator, and wipe off herbs with a paper towel. Place salmon pieces in the hot oil, and poach 25 minutes, adjusting heat if necessary to maintain a constant temperature of 120 degrees. Remove salmon with a slotted spatula, and transfer to a paper towel-lined plate to drain. Set aside. While salmon is cooking, place cauliflower florets in a small heat-proof bowl. Bring the water to a boil in a small saucepan, and pour over florets. Let sit 1 minute, and drain in a colander. Set aside. Toss baby greens with 2 tablespoons reserved vinaigrette. To serve, place cucumber ribbons in a mound in the center of each of four plates. Place a piece of salmon on top of the cucumbers, and top with a small dollop of salmon roe, if desired. Arrange cauliflower and baby greens on the side, and drizzle plates with horseradish sauce and remaining vinaigrette. Print