Salmon confit with lime, juniper and fennel recipe

Ingredients for Salmon confit with lime, juniper, and fennel

• 2 limes

• ½ tsp fine sea salt, plus more as needed

• ½ tsp freshly ground black pepper

• 4 dried juniper berries, lightly crushed

• ½ tsp fennel seeds, lightly crushed

• 4 skinless salmon fillets (170–225 g each)

• 6 sprigs fresh marjoram or thyme

• extra-virgin olive oil, as needed

• 1 large fennel bulb, with fronds

• flaky sea salt, for serving

How to make Salmon confit with lime, juniper, and fennel

1. Preheat the oven to 160°C (fan) or 170°C (conventional).

2. Finely grate the zest from 1 lime and place it in a bowl, reserving the lime for later.

3. Stir in the salt, pepper, crushed juniper berries, and fennel seeds.

4. Sprinkle the mixture evenly over the salmon fillets and place them closely together in a small baking dish, such as a large loaf pan or an 8-inch cake pan.

5. Thinly slice the remaining lime and lay the slices on top of the fish.

6. Tuck the marjoram sprigs around the fish.

7. Cover the fish with olive oil, using at least 125 ml, or possibly up to 250 ml, to ensure it is submerged.

8. Bake the fish for 15–20 minutes, or until just cooked through, checking at 10 minutes for thinner fillets.

9. Remove the fennel fronds from the bulb and chop enough to make 125 ml.

10. Trim the fennel bulb and thinly slice it using a mandoline or a very sharp knife.

11. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt.

12. Juice the zested lime and add the juice to the fennel to taste.

13. Drizzle the fennel with olive oil.

14. Serve the salmon and fennel sprinkled with flaky sea salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.