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  • Salmon Confit With Herbs And Nuts

Salmon Confit With Herbs And Nuts

Posted on Mar 15th, 2016
by Ronen Skinezes
Categories:
  • First Course
  • Seafood Recipes
SALMON CONFIT WITH HERBS AND NUTS

This is an incredibly healthy and tasty salmon recipe. It takes a bit of time to prepare, but totally worth the effort. Enjoy!

SALMON CONFIT WITH HERBS AND NUTS

Salmon Confit With Herbs And Nuts

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 4 d 12 hrs
Cook Time 1 hr
Total Time 1 d 1 hr
Course Entree
Cuisine Israeli
Servings 4 servings

Ingredients
  

  • 4 sprigs thyme
  • 2 cloves garlic
  • 2 cardamom pods
  • 1 bay leaf
  • 1 tablespoon salt coarse
  • 1 teaspoon black pepper
  • 400 grams salmon fillet
  • 1-1/2 cup olive oil

SALAD

  • 2 bunches parsley
  • 1 bunch coriander
  • 2 spring onions
  • 30 grams peanuts toasted
  • 30 grams almonds toasted
  • 30 grams pumpkin seeds toasted
  • 30 grams sunflower seeds toasted

TO SERVE

  • lemon juice
  • salt

Instructions
 

  • Spread the bottom of a large pan with half the thyme, garlic and spices.
  • Lay the fish fillet on the spices.
  • Pour enough olive oil to completely cover the fish and spread the rest of the thyme and spices above it.
  • Put the pan on the stove and cook over the lowest flame for about half an hour.
  • The salmon is ready when its color becomes light pink, and the flesh is still slightly rare inside.
  • Transfer the fish and the spices into a bowl, cover and refrigerate for 24 hours. (The fish will keep refrigerated for 4-5 days).

Salad

  • Remove the lower third of the parsley and coriander stems and coarsely chop the leaves.
  • Slice the spring onions.
  • Transfer to a bowl.
  • Coarsely chop the peanuts, almonds, pumpkin and sunflower seeds and add to the bowl.

Serving

  • Remove the fish from the oil, crumble it and add to the salad.
  • Season with about 4 tbsp of the oil in which you cooked the fish, lemon juice and salt to taste.
  • Lightly mix the salad and serve immediately. (The oil can be strained and used for frying or seasoning other fish dishes).

Notes

SALMON CONFIT WITH HERBS AND NUTS
Tried this recipe?Let us know how it was!

Ronen Skinezes

Ronen Skinezes is an Israeli born Chef with deep Mediterranean roots. Ronan’s genealogy traces back to Spain, 1492, the days When all Jews were ordered by Ferdinand and Isabella to leave the kingdom. The Skinezes family wandered through the Ottoman Empire until they finally settled in Athens Greece. Their wandering had left traces of flavors and aromas from various locations. It is these aromas that have been passed down through the generations and are well noticed and enjoyed in Ronen’s style and cooking. Throughout his career Ronen has worked with leading chefs; he spent 10 years in Australia, in the kitchen of award winning Chef Matt Moran, owner of Aria, one of Sydney’s most well regarded restaurants. After returning to Israel, he spent a short period at Keren, a fine dining Restaurant owned by renowned Israeli Chef Haim Cohen. Ronen joined Manta Ray in 2001 as a sous chef and was quickly promoted to the position of head chef. Chef Ronen’s kitchen is influenced by Greek and Balkan cuisine, making much use of olive oil, tahini and yogurt in sauces and a wide variety of seasonings, with tomato, eggplant, pepper and zucchini starring as the essence of Manta Ray’s kitchen. Ronen is a graduate of the Tadmor Culinary Academy in Israel.

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