Confit Salmon

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  • 4X 100g salmon fillets
  • 1 L Excella Sunflower oil
  • 2 tsp coriander seeds
  • 1 tsp peppercorn
  • 1 orange peel
  • 1 lemon peel
  • 3 sprigs thyme
  • 3 sprigs parsley


1. Preheat the oven to 75°C.

2. In a deep baking tray, place the oil, coriander seeds, peppercorns, orange and lemon peel, thyme and parsley.

3. Add the salmon fillets, making sure that each fillet is submerged. Place in the oven and cook for 15 minutes.

4. Once cooked, remove the fish from the oven and carefully remove from the oil, removing the excess oil with kitchen towel.

5. Serve with a roast vegetable salad, or simply steamed broccoli.

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