Meals and Courses

Confit Salmon with Watercress Salad

cook 30 mins
  • 6 salmon fillets, about 100 g (3 1/2 oz) each
  • 2 teaspoons salt
  • finely grated rind of 1 lemon
  • 600 ml (1 pint) olive oil
  • 12 garlic cloves
  • 3 thyme sprigs
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 125 g (4 oz) watercress
  • salt and pepper
  • Season the salmon with the salt and rub over the lemon rind. Leave to marinate for 10 minutes.
  • Take a roasting tin large enough to fit the salmon fillets snugly in one layer and cover the bottom with olive oil. Place the salmon fillets, skin-side down, in the tin. Pour over the remaining olive oil, which should just cover the fish (if it doesn’t quite cover it, you will need to baste a couple of times during cooking). Tuck the garlic cloves and thyme sprigs around the fish and cover with foil.
  • Place in a preheated oven, 140°C (275°F), Gas Mark 1, for 15 minutes until the fish is just cooked through.
  • Whisk together the vinegar and extra virgin olive oil, then season well. Toss with the watercress. Lift the salmon out of the oil and drain on kitchen paper. Serve 2 roasted garlic cloves per person with the watercress salad.
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