Photo: Caroline Attwood
Confit of salmon with new potato & crab crush & dill drizzle
13 ingredients
25 min + 20 min
Serves 6
openrecipes
Cooking the salmon slowly in oil, or ‘confit’-ing it, is a restaurant way of keeping the fillets wonderfully soft and moist
Estimated Nutrition (whole recipe, rough)
625
Calories
26g
Protein
39g
Fat
45g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Watercress | 1 cup (34g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- about 500ml olive oil
- 1 garlic clove , peeled and halved
- 1 thyme sprig
- 6 x 140g skinned salmon fillets
- 600g new potatoes (Jersey Royals are good)
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 25g butter
- 200g white and brown crabmeat
- 1 bunch watercress , stalks removed, to serve
- 1 tbsp chopped dill
- 4 tbsp extra-virgin olive oil
- juice ½ lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes