RECIPE

Salmon Confit with Citrus, Fennel and Endives

Name: Salmon Confit with Citrus, Fennel and Endives
Cook time: 1 h
Yield: 4-6

Recipe Created For

Rectangular Roaster

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

2 lb (900 g) skinless salmon fillet
4 purple endives, thinly sliced into rounds
4 oranges (mix of cara cara, blood, navel and mandarin), thinly sliced into rounds
1 lemon, thinly sliced into rounds
1 large leek, thinly sliced into rounds
1 large fennel, fronds chopped and reserved, bulb thinly sliced
½ cup (125 ml) dill, chopped
½ cup (125 ml) olive oil
3 bird’s eye chili peppers, thinly sliced into rounds (optional)
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) vodka
½ tbsp (7.5 ml) juniper berries, crushed
1 tsp (5 ml) caraway seeds, crushed
Salt and pepper

Our Salmon Confit with Citrus, Fennel, and Endives embodies the hassle-free nature of weeknight cooking, providing a healthy and delicious meal in no time. The fennel and endives pairing compliments the salmon to perfection, injecting another layer of flavour into this dish.

Our Rectangular Roaster is all you’ll need to prepare this salmon confit, exposing the salmon filet to a consistent heat source. Featuring a low-profile design, our enamelled cast iron roaster delivers superior heat retention and even heat distribution for an even cook. Serve this dish up on our minimalist serving platter for added style! Our Rectangular Roaster also comes equipped with wide helper handles, going from the stovetop to the table with ease.

Whether you are entertaining friends and family or want to prepare a healthy meal in under an hour, our Salmon Confit with Citrus, Fennel, and Endives has you covered. This recipe takes under an hour to prepare, offering between four and six portions. Here are all the ingredients you need as well as the steps to follow before tackling this recipe.

INGREDIENTS

2 lb (900 g) skinless salmon fillet
4 purple endives, thinly sliced into rounds
4 oranges (mix of cara cara, blood, navel and mandarin), thinly sliced into rounds
1 lemon, thinly sliced into rounds
1 large leek, thinly sliced into rounds
1 large fennel, fronds chopped and reserved, bulb thinly sliced
½ cup (125 ml) dill, chopped
½ cup (125 ml) olive oil
3 bird’s eye chili peppers, thinly sliced into rounds (optional)
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) vodka
½ tbsp (7.5 ml) juniper berries, crushed
1 tsp (5 ml) caraway seeds, crushed
Salt and pepper

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 275°F (135°C). In a roaster or oval baker, toss the endives, oranges, lemon, leek and sliced fennel bulb with ¼ cup (60 ml) each of the dill and fennel fronds; season with salt and pepper. Season the salmon with salt and pepper and place on top of the fennel mixture.

In a small bowl, combine the olive oil with the chili peppers (if using), brown sugar, vodka, juniper berries and caraway. Pour over the salmon and vegetables.

Roast until the salmon is cooked through and the vegetables are tender, 40 to 45 minutes.

Break the salmon into large pieces. Arrange the salmon pieces, vegetables and citrus on a minimalist round platter. Spoon over any oil from the roasting dish. Adjust the seasoning and top with the remaining dill and fennel fronds.