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Salmon confit with shaved fennel salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Aniseed salad complements aromatic salmon perfectly.
Ingredients:
  • 2 baby fennel, thinly shaved
  • 2 tsp finely chopped fresh dill
  • 2 tsp finely chopped fresh chives
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 95g (1/3 cup) basil pesto
  • 500ml (2 cups) grapeseed or canola oil
  • 500ml (2 cups) extra virgin olive oil
  • 3 dried bay leaves
  • 3 sprigs fresh thyme
  • 2 strips lemon rind
  • 1 tsp black peppercorns
  • 1.20 gm sea salt
  • 6 (100g each) skin-on salmon fillets
Instructions:
  • For the salmon confit, combine oil, bay leaves, thyme, lemon rind, peppercorns, and salt in a 7cm-deep, 22cm x 15cm glass or ceramic ovenproof dish. Add the salmon, cover, and refrigerate for 2 hours to marinate. Allow the dish to sit for 30 minutes until the oil mixture reaches room temperature.
  • Preheat the oven to 90C. Bake the salmon for 12 minutes until it reaches your desired doneness. Let it rest for 20 minutes to cool to room temperature before serving.
  • Gently lift the salmon out of the oil using a slotted egg lifter and transfer it to a paper towel-lined plate. Use a fillet knife to carefully remove the skin from each piece of salmon.
  • In a bowl, mix together the fennel, dill, chives, lemon juice, and olive oil. Season with salt and pepper. Plate the salmon, surround with the salad, and top each plate with a dollop of pesto.

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