Confit Salmon Recipe with Romesco Sauce

Confit salmon with golden romesco

Name: Confit salmon with golden romesco
Total time: 1 h 30 min
Yield: Serves 10-12
Ingredients: 1 litre olive oil (not extra virgin); 2 (around 1.5kg each) whole salmon sides skinned and boned; 1 tbsp, plus 1 tsp fennel seeds; 5 bay leaves scrunched up; 2 tsp black peppercorns; 2 preserved lemons halved, seeds scooped out and discarded; 5 orange and yellow peppers; 5 (unpeeled) garlic cloves; 200g cherry tomatoes halved; 1 tsp sweet smoked paprika; 200g whole blanched almonds; 2 pinches saffron; 2 lemons juiced

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Serves 10-12

Easy

Total time: 1 hr and 30 mins

+ chilling + resting

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Check out this easy confit salmon recipe with golden romesco sauce. This simple fish recipe makes a stunning dinner party centrepiece

Gluten free

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Ingredients

Nutrition

1 litre olive oil

(not extra virgin)
2 (around 1.5kg each) whole salmon sides

skinned and boned
1 tbsp, plus 1 tsp fennel seeds
5 bay leaves

scrunched up
2 tsp black peppercorns
2 preserved lemons

halved, seeds scooped out and discarded

ROMESCO SAUCE

5 orange and yellow peppers
5 (unpeeled) garlic cloves
200g cherry tomatoes

halved
1 tsp sweet smoked paprika
200g whole blanched almonds
2 pinches saffron
2 lemons

juiced

Nutrition: per serving

kcal782
fat59.2g
saturates9.4g
carbs5.1g
sugars4.2g
fibre2.4g
protein56.2g
salt0.3g

Method

step 1

Find an ovenproof dish or tin that snugly fits the salmon fillets side-by-side. Keep aside 3 tbsp olive oil for the sauce. Sit the fish in the dish, then whisk together the remaining olive oil, 1 tbsp fennel seeds, bay leaves, 2 tsp salt and the peppercorns. Finely slice the preserved lemon peel and stir in too. Pour all over the salmon and marinate in the fridge for at least 2 hours, or up to 24 hours. Remove the fish from the fridge half an hour before cooking.
step 2

Heat the oven to 240C/fan 220C/gas 8. Put the whole peppers and garlic cloves in a lipped baking tray and roast for 10 minutes. Turn the peppers, toss the tomatoes with the paprika and 1 tsp of fennel seeds, and add to the tray. Put the almonds in the tray, underneath the vegetables, and bake everything for 15 minutes, until the peppers and garlic are charred and soft, and the almonds toasted. Put the peppers into a heatproof bowl covered with clingfilm and leave to cool.
step 3

When the peppers are cool enough to handle, peel and discard the skin, membranes and seeds. Put the flesh into a food processor with most of the nuts, the tomatoes, peeled garlic cloves, saffron, 3 tbsp olive oil and lemon juice. Whizz to a thick sauce, then taste for seasoning.
step 4

Heat the oven to 160C/fan 140C/gas 3 and lay a big sheet of baking paper directly on the fish. Bake for 40 minutes, then rest for 15 minutes. Pour off the flavoured oil and lift the fish out onto a serving platter. Finish with the reserved almonds, the preserved lemon and bay leaves from cooking.

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