Confit of salmon with herb salad | Women's Weekly Food

Ingredients

• 1 large_piece (350g) red capsicum (bell pepper)
• 2 (260g) baby fennel bulbs, trimmed, halved, cored
• 2 small_piece (400g) leeks, white part only, halved lengthways
• 2 clove garlic, bruised
• 1 fresh bay leaf
• 2 cup (500ml) light olive oil
• 1 cup (250ml) extra virgin olive oil
• 4 x 180g salmon fillets, skin on
• 1/4 cup fresh dill sprigs, firmly packed
• 1/4 cup basil leaves, firmly packed
• 1/4 cup coriander (cilantro), firmly packed
• 1/4 cup flat-leaf parsley, firmly packed
• 2 tablespoon fresh dill, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil, extra
• 2 egg yolks
• 2 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 3/4 cup (180ml) light olive oil