Salmon Confit With Herb Salad

1. 1

   Preheat oven to 400u00b0F. Roast pepper for 30 mins, or until skin blisters and blackens. Cover with plastic wrap and let stand for 5 min. Peel, discard seeds and membrane then slice flesh thinly.

2. 2

   Reduce oven to 250u00b0F. Arrange fennel and leek, cut-side down, in a single layer in a large baking dish. Add garlic, bay leaf and olive oils. Cover with baking paper and bake for 1 hour, or tender. Remove vegetables from dish with a slotted spoon and drain on paper towels.

3. 3

   Reduce oven to 200u00b0F. Submerge salmon, skin-side down, in oil in dish. Cover with baking paper and bake for 2 hours 30 mins, or until salmon is heated through, but still looks glassy. Remove salmon and drain on paper towels.

4. 4

   For the herb salad, combine herbs in a medium serving bowl. Whisk together lemon juice and olive oil in a small bowl. Season to taste. Set aside.

5. 5

   For the dill mayonnaise, combine egg yolks, lemon juice and mustard in a blender and blend until smooth. With the motor running, gradually add oil in a thin, steady stream. Blend until thick. Stir in 2 tbsp dill and season to taste. Thin with water or more lemon juice if necessary.

6. 6

   Dress herb salad with lemon vinaigrette. Serve salmon topped with vegetables, herb salad and dill mayonnaise.

* Per serving · 4 servings · Values may vary.