Confit of salmon with herb salad
Savor a delicious Confit of salmon with herb salad for 4, prepared in just 4 hours. Perfect for special occasions or a tasty dinner at home.
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Cooking tools:
- Blender
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Parchment paper
- Paper towel
- Spoon
- Kettle
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 cloves garlic, bruised
- 1 fresh bay leaf
- 2 cups (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 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil, extra
- 2 egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3/4 cup (180ml) light olive oil
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