Salmon Confit with Lime, Juniper, and Fennel
A delicate and aromatic salmon dish slowly cooked in olive oil with citrus and herbs. The salmon is infused with lime, crushed juniper berries, and fennel seeds, then served with fresh fennel salad for a sophisticated meal.
Ingredients
- •2 whole limes
- •½ teaspoon fine sea salt
- •½ teaspoon freshly ground black pepper
- •4 whole dried juniper berries
- •½ teaspoon fennel seeds
- •4 fillets skinless salmon fillets
- •6 sprigs fresh marjoram or thyme
- •1 cup Extra-virgin olive oil
- •1 whole fennel bulb
- •1 pinch Flaky sea salt
- •for serving
Cooking Instructions
- 1.
Heat the oven to 325°F. Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later). Stir in the salt, pepper, and crushed juniper berries and fennel seeds. Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or an 8-inch cake pan will work).
10 min
- 2.
Thinly slice the remaining lime and lay the slices on the fish. Tuck the marjoram sprigs around the fish. Cover the fish with olive oil-you'll need at least 1/2 cup, possibly even 1 cup, to submerge it. Bake the fish until it's just cooked through, 15 to 20 minutes. (Thinner fillets may take less time-start checking at 10 minutes).
20 min
- 3.
Remove the fennel fronds from the bulb and chop enough to make 1/2 cup. Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt. Juice the zested lime and add juice, to taste, to the fennel. Drizzle the fennel with oil. Serve the salmon and fennel sprinkled with flaky sea salt.
15 min
