Confit de saumon



  • 120 g ( 0,26 lbs ) salmon fillet
  • 80 g ( 0,17 lbs ) broccoli
  • 80 g ( 0,17 lbs ) cauliflower
  • 1 orange
  • 1 bunch of dill
  • 2 ml ( 0,077olive oil
  • 5 g ( 0,011 lbs ) of red pepper
  • 5 g ( 0,011 lbs ) black pepper
  • juice of 1/2 lemon

After removing the bones and skin of the salmon, 4 cm. ( 1,57 inches) Chop into cubes.

Take the olive oil in a heatproof bowl. Without peeling the peel of the orange, cut it into quarters and add it to the container and add red pepper, black pepper and dill and cook in a preheated 120 °C 

( 248 °F) degree oven for 20 minutes until the internal temperature of the oil reaches 68 °C ( 154,4°F)  .

Take the heated oil out of the oven and put the salmon in the oil and leave it for 20 minutes. At the end of the time, remove from the oil and rest on a paper napkin.

Grate the broccoli and cauliflower with the fine side of the grater and add the juice of half a lemon and 1 tablespoon of olive oil and mix.

Transfer the vegetable mixture to the serving plate and serve cold by arranging the salmon cubes on it.

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