Salmon Confit and Asparagus Salad
Very gently cooking the salmon in oil ensures the flesh stays meltingly tender. Use the freshest salmon you can.
Hands-on time 30min, plus chilling and cooling. Cooking time about 1hr 5min. Serves 8
‘Spring-fresh asparagus adds a wonderful dimension to this flavoursome salad’
● 4 skin-on, very fresh salmon fillets
● Zest 1 lemon, plus ¼tsp lemon juice
● 1tsp fresh thyme leaves
● ½ vanilla pod
● 75ml good-quality mayonnaise
● 1-2tbsp ½-fat crème fraîche
● 500ml olive oil
● 24 asparagus spears, ends removed
● 25g watercress
1 In a large bowl, combine the salmon with the lemon zest, thyme leaves and a generous pinch of salt and pepper. Cover and chill for 1hr.
2 Slice the vanilla pod in 1/2 lengthways, scrape out seeds, and put into a small bowl with the mayonnaise and crème fraîche. Add up to ¼tsp lemon juice to taste.
3 Preheat oven to 50°C (30°C fan) or your lowest gas mark. In a 1 litre hob-proof and ovenproof baking dish, heat the oil gently on the hob until 50°C when tested with an electric thermometer. Put the salmon into the dish, skin-side down, so it is submerged in the oil. Transfer the dish to a shelf in the middle of the oven. Cook for 45min, until salmon is cooked. To test, gently lift it out of the oil with a fish slice and press firmly on the fillet – the flesh should flake easily and fall apart. If there is resistance, return to the oven for another 5min.
4 Meanwhile, bring a pan filled with salted water to the boil. Add the asparagus and cook for 2min, then drain and plunge into ice-cold water. Slice in 1/2 lengthways.
5 Gently remove salmon from the oil with a fish slice and transfer to kitchen paper to drain. Allow to cool, then remove skin and gently flake. Arrange flakes, asparagus and watercress on plates, then dress with the vanilla mayonnaise.