Confit Salmon with crisp skin, crème fraîche, watermelon, cress salad | Essentials Magazine Australi

Ingredients

• 1 cup canola oil
• 1 cup extra virgin olive oil
• 1 bay leaf
• 2 sprigs fresh thyme
• Zest of 1 lemon
• 1 tsp black peppercorns
• ½ tsp sea salt
• 4 salmon fillets, skin on (approx. 100g each)
• 1.3 cups salt
• Water
• 250g watermelon rind, thinly sliced
• 250g white sugar
• 1 tbsp black peppercorns
• 2 cups white wine vinegar
• 2 tsp whole cloves
• 2 cinnamon sticks
• 3 strips orange rind, pith removed