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4.9 from 141 votes

Salmon Confit With Herbs And Nuts

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

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

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 onions
  • 30 grams peanuts toasted
  • 30 grams almonds toasted
  • 30 grams pumpkin seeds toasted
  • 30 grams sunflower seeds toasted
For Serving:
  • lemon juice
  • salt

Instructions

    Cup of Yum
  1. Spread the bottom of a large pan with half the thyme, garlic and spices.
  2. Lay the fish fillet on the spices.
  3. Pour enough olive oil to completely cover the fish and spread the rest of the thyme and spices above it.
  4. Put the pan on the stove and cook over the lowest flame for about half an hour.
  5. The salmon is ready when its color becomes light pink, and the flesh is still slightly rare inside.
  6. 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:
  1. Remove the lower third of the parsley and coriander stems and coarsely chop the leaves.
  2. Slice the spring onions.
  3. Transfer to a bowl.
  4. Coarsely chop the peanuts, almonds, pumpkin and sunflower seeds and add to the bowl.
For Serving:
  1. Remove the fish from the oil, crumble it and add to the salad.
  2. Season with about 4 tbsp of the oil in which you cooked the fish, lemon juice and salt to taste.
  3. Lightly mix the salad and serve immediately. (The oil can be strained and used for frying or seasoning other fish dishes).

Notes