Name: Salmon confit with green bean salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 230.00 gm grapeseed oil; 113.75 gm olive oil; 4 garlic cloves, sliced; 62.50 ml basil leaves; 6 Australian salmon fillets, skin off (about 100g each), bones removed; 200g green beans, trimmed, thinly sliced lengthways; 56.88 gm extra virgin olive oil; 42.00 gm lemon juice; 5.90 gm brand dijon mustard

Salmon confit with green bean salad

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Transport your tastebuds to Paris with this exquisite French salmon confit and green bean salad.

Ingredients:

230.00 gm grapeseed oil
113.75 gm olive oil
4 garlic cloves, sliced
62.50 ml basil leaves
6 Australian salmon fillets, skin off (about 100g each), bones removed
200g green beans, trimmed, thinly sliced lengthways
56.88 gm extra virgin olive oil
42.00 gm lemon juice
5.90 gm brand dijon mustard

Instructions:

In an earthenware baking dish, combine the oil, garlic, and basil. Season the salmon and place it in the oil mixture. Cover with plastic wrap and refrigerate for 4 hours.
Preheat oven to 90°C (70°C fan). Bake salmon covered with plastic wrap for 40 minutes. Allow the salmon to cool in the oil to room temperature.
Prepare the green bean salad by quickly cooking the beans until just tender, then immediately cooling them in cold water. Drain and transfer the beans to a bowl. Mix the oil, lemon juice, and mustard in a separate bowl, then toss with the beans until they are well coated.
Plate the salmon generously and drizzle a little of the flavorful poaching liquid over it. Serve the salmon accompanied by the delicious green bean salad.

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