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
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
- 350 ml olive oil
For the Salad:
For Serving:
- 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).
For the 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.
For 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
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