Confit of Salmon with a Herbed Salad

Cook Time 1 hour

Serves 4

Ingredients

4 x 120g pieces of salmon, skinless and pin-boned

400ml extra virgin olive oil 

1 tsp coriander seeds

½ tsp peppercorns

1 strip of lemon peel

4 tbsp labneh or Greek yoghurt

Salt and pepper

Salad

½ red onion, finely sliced 

1 handful each of mint, parsley, and coriander, leaves picked

1 tbsp capers

1 tsp pomegranate molasses

⅓ cup roasted and salted smoked almonds, chopped

1 tbsp extra virgin olive oil

Method

For the salmon, preheat the oven to 100˚C. Season the salmon fillet and arrange it in a shallow oven-safe baking dish. Add coriander seeds, peppercorns, salt, and lemon peel, and cover completely with oil so the fillets are submerged. Cook in the oven for 20-25 minutes. Once cooked, the salmon should be soft, silky and just set. 

For the salad, season the onions with salt and mix with your hands to slightly bruise. Let it stand for 5 minutes.

Combine the herbs, capers, onions, almonds and dress with molasses and extra virgin olive oil.

Spread a dollop of labneh on each plate, add a piece of salmon drained of oil, and garnish with salad.