Quick confit salmon with pickled fennel

Name: Quick confit salmon with pickled fennel
Total time: 40 min
Yield: Serves 2
Ingredients: 2 skin on salmon fillets about 150g each; 2 sprigs thyme; 2 cloves garlic bashed; 1 bay leaf; 6 black peppercorns; 200ml-400ml olive oil; to serve (optional) chopped dill; 200ml white wine vinegar; 100g golden caster sugar; 4 black peppercorns; 1 medium bulb fennel

Published: May 25, 2016 at 12:16 PM

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Serves 2

Easy

Total time: 40 mins

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This quick confit salmon with pickled fennel delivers big on flavour but takes less than an hour to prepare. Perfect for a posh midweek meal for two

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Complete the dish

Try this quick confit salmon with pickled fennel, then check out more salmon recipes such as our quick-cured beetroot salmon with beetroot and apple salad.

Ingredients

Nutrition

2 skin on salmon fillets

about 150g each
2 sprigs thyme
2 cloves garlic

bashed
1 bay leaf
6 black peppercorns
200ml-400ml olive oil
to serve (optional) chopped dill
200ml white wine vinegar
100g golden caster sugar
4 black peppercorns
1 medium bulb fennel

Nutrition: per serving

kcal517
fat37.5g
saturates6.3g
carbs8g
sugars7.1g
fibre4.4g
protein34.7g
salt0.2g

Method

step 1

Heat the white wine vinegar and the sugar with a pinch of salt and the peppercorns until the sugar has dissolved, then leave to cool. Remove any green fronds from the top of the fennel and keep them for later. Trim the base, and finely slice the fennel on a mandoline or with a sharp knife. Toss in the pickling liquid, cover and chill.
step 2

Put the salmon fillets into a pan they fit snugly, but leave a little gap between them so the oil will coat them. Add the thyme, garlic, bay leaf and peppercorns. Cover with olive oil until completely submerged (the amount you need will depend on the size of the pan) and put on a low heat. Cook for 10-15 minutes until the fish is cooked and looks translucent, or the internal temp at the thickest part is 45C.
step 3

Gently remove the fish from the oil to stop it cooking, and pat with kitchen paper. Season with salt and pepper. Drain the fennel from the pickle liquid and divide between 2 plates. Add the salmon fillet, and top with the fennel fronds, or some dill if you don’t have any.

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