Salmon Confit With Herbs And Nuts
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 d
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Total Time
1 d 1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
Israeli
Salmon Confit With Herbs And Nuts
Description
This recipe prepares salmon by slow cooking it in olive oil flavored with thyme, garlic, cardamom pods, bay leaf, salt, and pepper over low heat. This confit technique yields tender, lightly cooked salmon with a delicate texture, slightly rare in the center. The salmon is then refrigerated to firm up and develop flavors further.
The salad combines chopped parsley, coriander, and sliced spring onions with toasted peanuts, almonds, pumpkin seeds, and sunflower seeds, providing a variety of textures and nutty notes. Crumbled salmon is added to the salad and dressed with some of the confit oil, lemon juice, and salt to marry the components.
The dish offers a balance of oily, tender fish and fresh herbal greens elevated by crunchy, toasted nuts and seeds. It works well as a warm-weather light main or a sophisticated appetizer. The oil used to cook the salmon serves as a flavorful dressing element for the salad.
The salmon keeps refrigerated for several days, allowing prepared leftovers. The presentation suggests mixing the elements just before serving to maintain the freshness and texture contrasts.
Ingredients
- 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 onion
- 30 grams peanuts toasted
- 30 grams almonds toasted
- 30 grams pumpkin seeds toasted
- 30 grams sunflower seeds toasted
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
User Reviews
Overall Rating
4.9
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