Confit Salmon in Schmaltz

Makes 4 servings

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1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 teaspoon caraway seeds

1 teaspoon mustard seeds

Four 4-ounce portions

wild    king salmon,

skin-on

2 cups rendered chicken

fat (schmaltz),

melted

For horseradish sour cream:

1 cup sour cream

2 tablespoons

prepared

horseradish

Juice of 1/2 lemon

Salt and pepper

Chopped dill

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1. Combine salt, pepper, caraway, and mustard. Rub fish with spices and let marinate for 2 hours.

2. Place fish in a pan and cover fish with schmaltz. Set on a medium-low heat and poach until a thermometer inserted into the fish reads 110°. Remove from schmaltz and let rest on a plate in a warm spot. (The fish will continue to cook off-heat.)

3. Meanwhile, make the horseradish sour cream by combining the sour cream, horseradish, and lemon juice and season with salt and pepper to taste.

4. Garnish fish with dill and serve with horseradish sour cream.

Per serving: 512 calories, 28 grams protein, 6 grams carbohydrates, 1 gram sugar, 42 grams fat, 112 milligrams cholesterol, 786 milligrams sodium, 1 gram dietary fiber.