Salmon Confit With Herb Salad Recipe

Name: Salmon Confit With Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None large red bell pepper; 2 bulbs baby fennel, trimmed, halved, cored; 2 None small leeks, white part only, halved lengthwise; 2 cloves garlic, bruised; 1 None fresh bay leaf; 2 cups light olive oil; 1 cup extra virgin olive oil; 4 (6 oz) salmon fillets, skin-on; None None Herb Salad; 2 tbsp fresh basil leaves; 1/4 cup fresh cilantro leaves; 2 tbsp fresh flat-leaf parsley leaves; 2 tbsp fresh dill, finely chopped; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; None None Dill Mayonnaise; 2 None large egg yolks; 2 tbsp lemon juice; 1 tsp Dijon mustard; 3/4 cup light olive oil; 2 tbsp fresh dill, finely chopped

Servings: persons

1 None large red bell pepper
2 bulbs baby fennel, trimmed, halved, cored
2 None small leeks, white part only, halved lengthwise
2 cloves garlic, bruised
1 None fresh bay leaf
2 cups light olive oil
1 cup extra virgin olive oil
4 (6 oz) salmon fillets, skin-on
None None Herb Salad
2 tbsp fresh basil leaves
1/4 cup fresh cilantro leaves
2 tbsp fresh flat-leaf parsley leaves
2 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1 tbsp extra virgin olive oil
None None Dill Mayonnaise
2 None large egg yolks
2 tbsp lemon juice
1 tsp Dijon mustard
3/4 cup light olive oil
2 tbsp fresh dill, finely chopped

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

2324

kcal

Calories

247

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 None large red bell pepper, 2 bulbs baby fennel, trimmed, halved, cored, 2 None small leeks, white part only, halved lengthwise, 2 cloves garlic, bruised, and more.

Yes, Salmon Confit With Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Confit With Herb Salad

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