Confit of Salmon with a Herbed Salad

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Serves 4

Learn how to make Justine's Confit of Salmon with Herbed Salad, an elegant, restaurant-quality technique that gently poaches salmon in extra virgin olive oil. Served on a cloud of labneh and topped with a vibrant herbed salad, this is the salmon dish that will completely change the way you think about cooking fish at home.This easy recipe is naturally high in protein, rich in omega-3, and gluten-free, making it the perfect healthy dinner party option, impressive weeknight treat, or special occasion main that looks and tastes completely extraordinary with minimal hands-on effort.

Recipe

Serves 4

Ingredients

• 4 x 120g pieces of salmon, skinless and pin-boned
• 400ml extra virgin olive oil
• 1 tsp coriander seeds
• ½ tsp peppercorns
• 1 strip of lemon peel
• 4 tbsp labneh or Greek yoghurt
• Salt and pepper

Salad

• ½ red onion, finely sliced
• 1 handful each of mint, parsley, and coriander, leaves picked
• 1 tbsp capers
• 1 tsp pomegranate molasses
• ⅓ cup roasted and salted smoked almonds, chopped
• 1 tbsp extra virgin olive oil

Method

1. For the salmon, preheat the oven to 100˚C. Season the salmon fillet and arrange it in a shallow oven-safe baking dish. Add coriander seeds, peppercorns, salt, and lemon peel, and cover completely with oil so the fillets are submerged. Cook in the oven for 20-25 minutes. Once cooked, the salmon should be soft, silky and just set.
2. For the salad, season the onions with salt and mix with your hands to slightly bruise. Let it stand for 5 minutes.
3. Combine the herbs, capers, onions, almonds and dress with molasses and extra virgin olive oil.
4. Spread a dollop of labneh on each plate, add a piece of salmon drained of oil, and garnish with salad.