In this dish we let the confit do all the work. Our Taralinga Estate EVOO lovingly turns the salmon fillets into 'melt in your mouth' perfection. For this recipe, you will need a cooking thermometer.
What you need
4 x 150g Atlantic Salmon fillets, skin on
1 litre Taralinga Estate extra virgin olive oil
2 brown onions, sliced
5 garlic cloves, whole
1 tbsp aromatic salt
A few sprigs of thyme and rosemary
What you do
Arrange the onion slices on the bottom of a large pan for the salmon to rest on. Add garlic and thyme.
Gently pour over Taralinga Estate EVOO and bring the temperature up to 72°C.
Once the EVOO has reached 72°C turn off the heat and place the salmon fillets in the oil so they are fully submerged - avoid touching the bottom of the pan.
Allow the salmon to sit in the oil until the temperature comes down to 45°C. This can take approximately 20 minutes.
Remove the salmon and carefully place onto a paper towel. Cool slightly then carefully remove the skin and scrape away the grey flesh.
Recipe thanks to