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Salmon Confit with Lemon and Bay Leaves
4 x 130g boneless, skinless salmon fillets salt and pepper 8 bay leaves 1 lemon, thinly sliced 2 big sprigs rosemary, broken in pieces oil to cover (half and half olive/grapeseed)
© Annabel Langbein Media
Season salmon with salt and pepper. Layer half the bay leaves and half the lemon slices in a dish big enough to take salmon. Arrange fillets on top and cover with remaining bay leaves and lemon. Pour oil over fish to cover completely and tuck rosemary in between fillets.
Bake in oven for about 20 minutes or until fish starts to bead a little white liquid. It should still be pink and soft to the touch. (The oil won’t be too hot to touch.) Alternatively, cook in a slow cooker on low for 20 minutes.
Carefully lift fish out of oil. Drain on paper towels if preferred but, surprisingly, the fish is not oily. The oil can be reused if stored in a covered jar in the fridge. Serve over lentils.
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