Confit salmon with lemon and parsley salsa
- Preparation and cooking time
- Total time
- + cooling
- Easy
- serves 6
Skip to ingredients
- 1/2 side salmonskin on and pin-boned
- 10 black peppercorns
- 2 bay leaves
- 500-750ml olive oil
- to serve green salad
- 2 lemonsplus wedges to serve
- 2 tbsp Dijon mustard
- 1 shallotfinely chopped
- 1 tsp golden caster sugar
- olive oil
- a small bunch parsleychopped
Nutrition:
- kcal541
- fat43.1g
- saturates6.7g
- carbs3g
- sugars0g
- fibre0.9g
- protein34.7g
- salt0.8g
Method
step 1
Put the salmon in the snuggest dish you can find. Add the peppercorns, a little salt, the bay leaves and enough olive oil to cover the fish completely, and leave to sit for 10 minutes.
step 2
Heat the oven to 140C/fan 120C/gas 1. Cover the dish with foil then bake the salmon for 30 minutes until the fish looks translucent and just cooked (if you have a meat thermometer,
it should have reached 45C in the thickest part of the fillet). Take it out of the oven then leave to cool completely in the oil. (It will keep cooking for a while in the oil.)step 3
To make the salsa, cut the rind and pith off the lemons then cut in-between the membrane to remove the segments. Chop the segments. Whisk the mustard, shallot and sugar, squeezing
in the juice from the lemon skeletons. Whisk in 4 tbsp olive oil and stir in the segments and any more juice. Stir in the parsley and season. Lift the salmon out of the oil and gently turn it over, peel off the skin and scrape away the grey layer from under the skin. Serve with the salsa and salad.
