Salmon Family friendly

Confit salmon with lemon and parsley salsa

Name: Confit salmon with lemon and parsley salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 cups (500ml) sunflower oil; 2 cups (500ml) extra virgin olive oil; 1 tbs whole black peppercorns, bruised; 4 bay leaves; Thickly pared zest of 1 lemon; 800g skinless centre-cut piece salmon, pin-boned; Chervil leaves, to serve; 1 cup flat-leaf parsley leaves, finely chopped; 1 cup chervil leaves; 1 tbs baby capers, rinsed; 100g preserved lemon, flesh and white pith removed, finely chopped; 1/2 cup (50g) walnuts, roasted, finely chopped; 1 small eschalot, finely chopped

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Confit salmon with lemon and parsley salsa

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by Valli Little

delicious. team

Dec 01, 2016

A healthy and quick way to serve up Christmas lunch in the Southern Hemisphere.

2 cups (500ml) sunflower oil
2 cups (500ml) extra virgin olive oil
1 tbs whole black peppercorns, bruised
4 bay leaves
Thickly pared zest of 1 lemon
800g skinless centre-cut piece salmon, pin-boned
Chervil leaves, to serve

Lemon and parsley salsa

1 cup flat-leaf parsley leaves, finely chopped
1 cup chervil leaves
1 tbs baby capers, rinsed
100g preserved lemon, flesh and white pith removed, finely chopped
1/2 cup (50g) walnuts, roasted, finely chopped
1 small eschalot, finely chopped

Method

1.

To confit salmon, preheat oven to 150°C. Combine oils, peppercorns, bay leaves and lemon zest in a shallow roasting pan.
2.

Add salmon, making sure it is completely submerged in the oil and cover with baking paper. Reduce oven to 90°C and bake for 15 minutes for medium-rare or until cooked to your liking.
3.

Stand salmon in oil for 10 minutes. Remove fish with large slotted spatulas, allowing excess oil to drip off, and place on a serving platter.
4.

To make the lemon and parsley salsa, toss all ingredients in a bowl. Scatter fish with salsa, top with chervil, and serve.