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Salmon confit with potato salad.

IvanEats recipe

Salmon Confit With Potato Salad

Prep 30 minCook 30 minOriginal: 2
Cooking for
2
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Ingredients

Salmon Confit

Potato Salad

Method

Salmon Confit

  1. In a shallow dish, combine the salt, sugar, dill, lemon zest, and black pepper.
  2. Coat the salmon fillets evenly with the curing mixture. Let cure for 30–60 minutes.
  3. Preheat the oven to 100°C (100°C).
  4. Pour the olive oil into an oven-safe baking dish or skillet. Add the lemon zest strips, black peppercorns, sage, rosemary, and garlic cloves.
  5. Rinse the salmon gently in a bowl of cold water to remove the curing mixture.
  6. Pat the salmon dry with paper towels.
  7. Place the salmon in the oil. The fillets should be mostly submerged. Bake for around 30 minutes, or until the salmon reaches an internal temperature of 50–52°C (50–50°C) and flakes easily.
  8. Carefully remove the salmon from the oil.
  9. Serve as is, or sear one side in a hot skillet for 1–2 minutes until lightly golden.

Potato Salad

  1. Add the potatoes, snap peas, cherry tomatoes, radishes, olives, and pea sprouts to a large bowl.
  2. In a separate bowl, whisk together the olive oil, honey, mustard, lemon juice, salt, and black pepper until slightly thickened.
  3. Pour the dressing over the vegetables and gently toss to combine.
  4. Serve alongside the salmon confit.

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Salmon Confit With Potato Salad | IvanEats