Slow Cooked Salmon

“To Confit” to use the fancy term, is usually associated with meats such as duck and pork. For me salmon is equally suited to a longish bath in oil with spices, and aromatics. During the process the oil the salmon is cooked in turns into something like harissa, with a deep, umami flavour and a real kick. Meanwhile the salmon absorbs a bunch of flavours that makes it rich, unctuous, and deliciously tender. Contrast it with a Tarator crust of punchy herbs & walnuts and pop it on a bed of creamy butterbean puree and you have a warm comforting dish for a cold winter’s night.