Confit Salmon
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)
Preheat oven to 90C
Method
1. Using a sharp thin-blade knife remove skin from the salmon fillets and set fillets and skin pieces aside.
2. In a deep glass or ceramic oven-proof dish add canola oil, extra virgin olive oil, bay leaf, thyme sprigs, lemon zest, peppercorns and sea salt. Gently stir ingredients together.
3. Next place salmon fillets in the infused oil mixture and loosely cover the baking dish with baking paper and place in the preheated oven.
4. Bake the salmon for 12 minutes for medium rare, or continue baking for a further 3-5 minutes to cook through.
5. Remove the baking dish from the oven and set aside to cool to room temperature.
6. Once cool, use a slotted spatula or spoon to gently remove the salmon fillets from the oil and place on a tray lined with paper towel, ready for serving.
Crispy skin wafer
Made using the remaining salmon skin.
Preheat oven to 160C
Method
1. Using a sharp thin-bladed knife, clean away any salmon flesh left on the skin and pat the skin dry with paper towel.
2. Place the salmon skin pieces between two pieces of baking paper and rest on a baking tray. Use a second tray to weight the skin down so it will remain flat when baking.
3. Bake the skin for 10-15 minutes until dry and crispy.
4. Remove from the oven and allow to cool. Snap into smaller pieces for serving.
Pickled Watermelon Rind
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
Method
1. In a medium-sized bowl add salt and 3 cups of water; stir until the salt has dissolved.
2. Add the thinly sliced watermelon rind, cover the bowl with cling film and stand at room temperature overnight.
3. Drain salt water from the bowl and rinse rind well under fresh cold water.
4. Transfer the rind to a medium-sized saucepan and cover with cold water.
5. Place the saucepan over a medium heat and bring to the boil.
6. Reduce the heat and simmer for 10 minutes, or until the rind has become tender.
7. Use a sieve to drain away the water and set rind aside.
8. In a medium saucepan, combine sugar, peppercorns, white wine vinegar, cloves, cinnamon sticks, orange rind and 1 cup of water. Place the saucepan over a low heat and simmer gently for 15 minutes until sugar has dissolved.
9. Add the softened watermelon rind to the pickling liquid and simmer for a further 15-20 minutes until rind is transparent and syrup has thickened.
10. Remove from heat and allow to cool completely.
To Serve
Fresh watermelon cubes
Sliced fresh radish
Cress leaves
Balsamic glaze (store-bought)
Fresh dill and parsley to garnish crème fraîche with
Chopped dill
Arrange on 4 entrée plates: confit salmon fillets, watermelon cubes, sliced pickled rind, radish pieces and dollops of crème fraîche. Garnish with dill, parsley and cress leaves, pieces of crispy skin wafer and dots of balsamic glaze.
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