For the Salmon

1. Pat the salmon dry with a paper towel and cut it into 4 portions. Trim off any thin parts to ensure even thickness.
2. Mix salt, sugar, black pepper, dill, and lemon zest. Coat the salmon with the seasoning and let it cure in the fridge for 1 hour.
3. Rinse the salmon under cold water and pat dry with paper towels.
4. Heat the olive oil in an oven-safe pot or skillet to 65°C (150°F). Carefully submerge the salmon, adding more oil if necessary.
5. Add garlic, thyme, and sage to the oil. Cook in the oven at 150°C (300°F) for 15 minutes.
6. Heat some of the confit oil in a frying pan. Sear the salmon fillets on one side until golden brown.
7. Plate the salmon with the potatoes, lettuce, and lemon wedges. Enjoy!

For the Potatoes

1. Trim two sides of the potatoes so they have flat surfaces. Use a potato peeler to smooth the edges for a refined presentation.
2. Heat the cooking oil in a frying pan. Sear the potatoes on both sides until golden brown.
3. Add butter, thyme, sage, and garlic to the pan. Baste the potatoes with the melted butter.
4. Add the beef stock and bring it to a simmer.
5. Cover with a lid and bake in the oven at 180°C (360°F) for 20 minutes.
6. Baste and bake for another 10 minutes at 150°C (300°F).
7. Finish on the stove by reducing the sauce over low heat while basting the potatoes until they are glazed and the sauce has thickened. Season with salt and black pepper to taste.