Olive oil-poached salmon with red pepper salad

Preparation time: 15 mins plus 1 hour curing Cooking time: 25 mins Serves 4

600g piece salmon fillet,

pin-boned, skin removed 1 sprig lemon verbena or 2 lemon leaves or 2 strips lemon zest 1L Cobram Estate extra

virgin olive oil

CURE 2 sprigs dill, chopped 2 sprigs coriander,

leaves chopped Finely grated zest

of ½ lemon ½ tsp smoked paprika 2½ tsp sea-salt flakes 2 tsp caster sugar 2 tsp freshly ground

white pepper

RED PEPPER SALAD 2 roasted capsicums from

jar or deli, drained, diced 2 tsp capers 2 lemons, segmented 40ml Cobram Estate

extra virgin olive oil 4 green shallots, finely sliced 30ml sherry vinegar 2 handfuls flat-leaf parsley,

finely chopped 2 pinches smoked paprika Sea-salt flakes and freshly ground black pepper, to season

1 Mix all cure ingredients

in a shallow dish. Add salmon and rub evenly over both sides. Cover dish with plastic wrap and put in fridge for 1 hour to cure. 2 Wash cure off salmon

under cold running water then pat dry with paper towel. Slice fish into 4 even pieces. 3 With baking paper, line a large shallow frying pan that’s deep enough to fully submerge salmon without crowding. Pour in oil and heat oil over a lowmedium heat until it reaches 42°C on a cook’s thermometer. Add salmon, lemon verbena and cook, maintaining oil temp of 42°C (ensure temp does not go over), for 25 minutes or until salmon is translucent. Using a slotted spatula, lift out salmon, drain and put on paper towel to remove excess oil. 4 Meanwhile, make red pepper salad by combining all ingredients in a large bowl. 5 To serve, lay salmon on 4 serving plates and spoon salad on top.