Salmon Confit with Doña Elena Sundried Tomato Pesto

By: Raintree Restaurants’ Corporate Chef Kalel Chan

(serves 2)

Light and bright flavors come alive in this slowly cooked salmon recipe. Easy to make and a guilt-free appetizer that’s guaranteed to excite the taste buds!

Ingredients:

2 pcs. Salmon Fillet

1 pc. of lemon

2 pcs. white onion, wide cut

8 pcs. garlic cloves

8 pcs. asparagus, cut the hard part and cut in half

2 cups Doña Elena Olive Oil

2 tbsps. Doña Elena Sundried Tomato Pesto

6 pcs. Doña Elena green olives

6 pcs. Doña Elena black olives

salt and pepper to taste

Procedure:

1. Marinade the salmon with salt and pepper and lemon.
2. Simmer the olive oil in low heat.
3. Add the onion wedges, garlic cloves, put the heat in low temperature.
4. Add the marinated salmon and poach for 8 to 10 min.
5. Add the asparagus and poach for 2-3 min.
6. Scoop the sun dried tomato and top off the salmon once cooked and plating is done.

-END-

Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino consumers, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. To learn more about Fly Ace, visit www.flyacecorp.com.

Doña Elena Olive Oil is exclusively distributed by Fly Ace Corporation in the Philippines. It is the consistent no. 1 Olive Oil brand according to A.C. Nielsen. Available in three (3) variants, extra virgin, pure and pomace which comes in 250 ml, 500 ml, 1 L glass bottles and 5L PET bottle sizes. For more tips, recipes, and promos visit @donaelenacuisineraclub on Facebook and Instagram.