Salmon Confit With Herbs And Nuts

Name: Salmon Confit With Herbs And Nuts
Prep time: 30 min
Cook time: 30 min
Total time: 1 d 1 h
Yield: 4 servings
Ingredients: 4 prigs thyme; 2 cloves garlic; 2 cardamom pods; 1 bay leaf; 1 tablespoon salt; 1 teaspoon black pepper; 400 grams Salmon fillet; 350 ml olive oil; 2 bunches parsley; 1 bunch Coriander; 2 pring onions; 30 grams peanuts; 30 grams almonds; 30 grams pumpkin seeds; 30 grams sunflower seeds; lemon juice; salt

User Reviews

4.9

141 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 d
Total Time
1 d 1 hr
Servings
4 servings
Course
Main Course
Cuisine
Israeli

Salmon Confit With Herbs And Nuts

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

4 prigs 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:

2 bunches parsley
1 bunch Coriander
2 pring onions
30 grams peanuts toasted
30 grams almonds toasted
30 grams pumpkin seeds toasted
30 grams sunflower seeds toasted

For Serving:

lemon juice
salt

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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).